A classic French dish that is easy to cook and delivers a impressive Sunday roast for the family, succulent whole roast chicken served with a chicken stock cream wine tarragon infused sauce.
Prep time 10 minutes / Cooking time 1 hour
Ingredients
(serves 4)
The Roast Chicken and Stock Sauce
1 whole chicken
Himalayan sea salt
Fresh ground black pepper
1 glug olive oil
1 carrot roughly chopped
1 bulb garlic halved
1 leek roughly chopped
1 large onion roughly chopped
2 sticks celery roughly chopped
750ml water
300ml dry white wine
1 big sprig tarragon approx 4” long
1 clove garlic finely chopped
50g soft butter
The Tarragon Sauce
2 tbsp fresh chopped tarragon leaves
400ml chicken stock from roasting pan
300ml double cream
Pre heat your oven to 200 C / 392 F. Mix the butter and garlic together, reserve to one side. Season the whole chicken with olive oil, salt and pepper and brown off all over in a large deep roasting pan that has a lid. Place the garlic butter and tarragon into the cavity of the chicken, add the rest of the ingredients into the pan, roast for 30 minutes with the lid on then remove the lid for the last 20 minutes. Remove from the oven and leave to rest for 10 minutes.
Strain the stock from the pan, place 400ml in a pan and bring to gentle simmer, add the chopped tarragon and cream and warm through, don’t boil. Taste and season if required. I like to serve this with schmaltz roasted potatoes and smashed buttered peas. Enjoy.
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