Description
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.
Ingredients
- Whole Chickens
- Salt
- Pepper
- Butter
- Dried Tarragon
- Water
- Cornstarch
- Single Cream
Instructions
- 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