Ingredients

  • 1350 grams chicken
  • 110 grams butter, unsalted clarify to 55g
  • 1 slice lemon
  • 4 sprigs fresh tarragon
  • salt and pepper
  • 150 milliliters chicken stock
  • 20 grams plain flour
  • 150 milliliters double cream
  • salt and pepper
  • squeeze lemon juice

Directions

1. Preheat oven to 400*F/200*C/GM 6. Wipe the chicken inside and out. Place a small nut of butter, lemon slice and half the tarragon leaves inside the cavity. Season inside and out with salt and pepper.
2. Melt the remaining butter in a flameproof casserole the size of the chicken and brown the bird on all sides. Place the giblets (except the liver) in the casserole and pour over the stock. Cover with a lid and cook in the oven for 1 1/4 hours or until the juices run clear.
3. Remove the chicken, draining the juices back into the casserole. Joint the chicken and put the pieces into a covered dish. Keep warm.
4. Skim the fat from the stock. Mix 15ml/1 tablespoon fat with the flour in a cup. When thoroughly blended pour more of the stock into the cup and mix well. Return this to the casserole and stir until boiling. Simmer for 5 minutes. Strain into a clean saucepan. Add remaining tarragon. Simmer for 1-2 minutes, then stir in the cream. Season to taste with salt, pepper and lemon juice.
5. Spoon sauce over chicken and serve.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
Chicken, main course
Keywords
Chicken, main course
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