Tarragon Roasted Chicken

Ingredients

A little butter or oil for greasing
1½ kg (3lb) roasting chicken
2 level tablespoons dried tarragon
Salt
Freshly ground black pepper
375ml (3/4 pt) hot chicken stock
125ml (1/4 pt) double cream
1½ teaspoons cornflour

Preheat Oven:180°c / 350°f / gas 4

Directions

Lightly grease the inside of the Casserole.

Wash the chicken, inside and out. Dry thoroughly on kitchen paper. Truss into shape with fine string.

Place the chicken into the Casserole, smear with a little butter or drizzle with some oil. Sprinkle half the tarragon over the flesh together with some salt and pepper.

Cover with the lid and roast for 50 minutes per kilo, plus 25 minutes, or until the juices run clear when the thigh meat is pierced with a skewer or sharp knife.

Lift out the chicken, cover with aluminium foil and a clean tea towel. Allow it to ‘rest’ before carving.

To make the sauce, drain off any excess fat from the Casserole, pour the hot stock into it and place over a medium heat on the hob. Stir to remove any residues from the surface which can be incorporated into the sauce.

Once the stock is boiling, lower the heat and stir in the cream blended with the cornflour and remaining tarragon. Cook, stirring, until thickened.

Taste and adjust the seasoning before serving with the carved chicken.