French Tarragon Roast Chicken

1. 1

   Heat oven to 180c.

2. 2

   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.

3. 3

   Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.

4. 4

   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.

5. 5

   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.

6. 6

   With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.

7. 7

   Remove the bird from the pan and set aside.

8. 8

   Whisk the liquid from the roasting pan into the sauce and add the cream.

9. 9

   Pour some of the sauce over the bird.

10. 10

    Serve the remaining sauce separately.

11. 11

    Serve with boiled potatoes, glazed carrots and runner beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.