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Roast Chicken with Tarragon HT MC 100mins Serves 4 Hot Poultry herbs Alcohol Main Course Gluten Wheat Free EgglessIngredients: 1 x 1.6kg/3-1/2lb Oven Ready Chicken Salt and Black Pepper 50g/2oz Butter, softened 4 tbsp Fresh Tarragon, chopped 120ml/4 fl.oz Fresh Chicken Stock 120ml/4fl.oz White Wine 1 teasp Cornflour Watercress to garnish Instructions 1. Preheat the oven to 220C, 425F, Gas mark 7. Place 25g/1oz of the butter inside the chicken together with 3 tablespoons of the fresh tarragon and plenty of salt and pepper.
2. Smear the remaining butter over the top of the chicken, sprinkle with the remaining tarragon, salt and pepper and roast in the oven for 1 hour 15 minutes, turning and basting occasionally.
3. At the end of the cooking time, remove the chicken to a carving dish, cover with foil and keep warm whilst you make the gravy. Set the roasting pan over a medium heat and stir in the wine and chicken stock, scraping up any sediment. Bring to the boil and boil rapidly for 4- 5 minutes to cook off the alcohol.
4. Blend the cornflour with a little water and add to the roasting pan, stirring all the time and cook until thickened.
5. To serve - Pour the gravy into a gravy boat and garnish the chicken with watercress. Serve hot.
More Chicken Recipes | General Prep & Cooking Times
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