FRENCH TARRAGON ROAST CHICKEN

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French Tarragon Roast Chicken image

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Provided by Brian Holley

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) whole chickens
salt
pepper
2 ounces butter
4 g dried tarragon
4 cups water
1 tablespoon cornstarch
3 ounces single cream

Steps:

  • Heat oven to 180c.
  • Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  • Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  • Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  • In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  • With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  • Remove the bird from the pan and set aside.
  • Whisk the liquid from the roasting pan into the sauce and add the cream.
  • Pour some of the sauce over the bird.
  • Serve the remaining sauce separately.
  • Serve with boiled potatoes, glazed carrots and runner beans.

Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6

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