13 September 2011
1 free range chicken 1.5kg - 2kg
40g fresh tarragon
15ml plain flour
500ml chicken stock
300ml double cream
Salt and pepper
Source: A Well Run Kitchen, Stephen Markwick
Prepare the chicken for roasting by cutting off the wing tips and place in the roasting tray.
Cut the lemon in half and rub one half over the chicken. Put the shell inside the chicken cavity and season well inside and out.
Preheat the oven 200C
Wash the tarragon, strip the leaves from the stalks and set aside some of the best leaves for the finished sauce.
Put the rest of the leaves on the chicken and the stalks inside the chicken.
Then slice the butter thinly and cover the breast and legs put a little in then cavity of the bird.
Roast the chicken for 20 minutes at 200C then turn oven down to 180C for a further 40 minutes to 1 hour, baste the chicken regularly. 30 minutes into the cooking time turn the chicken and cook breast side down until towards the end then turn breast up to finish off.
Once the chicken is cooked, salt it and leave to rest for a few minutes. Take the bird out of the tray, skim off almost all of the fat, keeping for future use. Place the chicken back in the tray and flame with the brandy. Once flamed take out the chicken and place on a serving dish and keep warm, loosely covered.
You can make the sauce in the roasting tray, but prefer to strain the juices from the tray and make in a saucepan.
Add the stock to the tray loosen the sediment.
In a saucepan add 30ml fat from the chicken with 15ml plain flour, make a roux then whisk in the strained stock from the pan. Simmer until thick.
Add the cream, some lemon juice and the rest of the tarragon leaves, lighly chopped.
Carve the chicken and serve with new potatoes or roasties and lots of lovely sauce.
Chicken loaded with butter and tarragon ready for the oven
Note to self:
Remember to flame with brandy next time