French Tarragon Roast Chicken

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

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

Recipe

• 1 heat oven to 180c.
• 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 use the remaining butter to spread over the breast of the bird. cover with large piece greaseproof paper.
• 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 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 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 remove the bird from the pan and set aside.
• 8 whisk the liquid from the roasting pan into the sauce and add the cream.
• 9 pour some of the sauce over the bird.
• 10 serve the remaining sauce separately.
• 11 serve with boiled potatoes, glazed carrots and runner beans.