There are a lot of roast chicken recipes in nigella's book so i thought i'd better tick another off. And I had some tarragon which i bought to make bearnaise sauce, but haven't yet. Most roast chicken recipes are slight variations on the same basic theme - add lots of herbs, lemon and butter and cook covered until the last 15 mins. This one is quite different in that you cook the chicken on a base of chicken stock which i guess slightly steams it and makes it juicier. And the tarragon flavour is makes a great change from lemon chicken.
- Mix some chopped tarragon, 1 teaspoon sherry and 30g soft butter, then smear this over the chicken and under the breat skin.
- Put the chicken in the a roasting pan, but raising it off the bottom with a grid or some such (i used pastry cutters!)
- Pour in 250ml chicken stock in the bottom.
- Cover with tinfoil and cook at 200C for 1 hour.
- Remove the foil and cook for the rest of the time (20 mins per pound and 20 mins over)
- Leave the chicken to rest for 5 mins upside down to let the juices drain into the breast.
- Pour the stock into a saucepan and reduce to make gravy.
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