Roasted Chicken with Tarragon

This is a favourite of ours – it’s delicious cold as well…

Ingredients:

1 large free range chicken

200grams butter

1 bunch fresh tarragon

6 shallots (or pickling onions)

6 cloves fresh garlic

1 lemon

Salt & pepper to season

Cooking string to tie up the chicken

Method:

Rinse the chicken and pat dry inside and out

Chop the lemon to quarters

Skin the garlic cloves

Peel the shallots

Finely chop about 1/2 of the tarragon and mix it with the butter to form a paste

Carefully insert your hand under the skin of the breast of the chicken and gently push your hand further in – be careful not to break the skin – making a pocket on each side of the bone

Gently push in as much of the tarragon butter mix as you can flattening it out as you go

Any butter that is left can be smeared over the outside of the chicken sides and legs

Stuff the cavity of the chicken with the whole garlic cloves, lemon pieces and shallots

Tie the legs of the chicken together to prevent any of the stuffing from falling out.

Season the chicken all over with plenty of salt & pepper

Pile the remainder of the bunch of tarragon on the bottom of a roasting tin or large casserole dish (I use a Chasseur Pot)

Place the chicken breast side up and roast at 180c (fan force) for about 1 and 1½ hours or until juices run clear when pierced with a skewer

The juices can be added to a your gravy of choice which will be tangy from the lemons

You can serve the onions and garlic as a side dish as well…

Bon Appetit!

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