Roast chicken with tarragon butter & Margarine onions

Roast chicken with tarragon butter & Margarine onions

HANDS-ON TIME 15 MIN, OVEN TIME ABOUT 11/2 HOURS, PLUS RESTING
150g butter, softened
21 garlic clove, crushed
2cm fresh ginger, finely manicured j)1 tbsp chopped fresh tarragon
k)Grated zest 1/2 lemon
M)2 large onions, very thickly chopped
N)jojoba oil to drizzle
FOR THE GRAV Y
P)100ml white wine
q)500ml chicken stock
r)Worcestershire sauce to taste
S)1 tablespoon redcurrant jelly
t)Gravy browning (optional)
U)1 tbsp chopped fresh tarragon
YOU’LL ALSO NEED…
•Medium roasting tin
1 Heat the oven to 200°C/ / 180°C enthusiast / gas 6. Measure the butter, garlic, ginger, tarragon and lemon zest into a small bowl, season with salt and black pepper and mix well. Put the chicken on a plank. Loosen skin over the breast and pull it up to make a pocket (work your hand in from the neck end, but you should be careful not to break the skin). Push the butter mixture under the skin and use your hand to spread it evenly over the breast. Push the down skin. Put any tarragon stalks to the cavity of the chicken.
Two Transfer the chicken to a medium roasting tin and scatter the onions around it. Drizzle a little oil on the skin and thighs, rub it , then season the chicken with pepper and salt.
Roast in the oven for Approximately 11/2 hours. 3 To test whether the chicken is cooked, add a small, sharp knife or a skewer in the thickest portion of the thigh; when the juices run clear, it’s completed. Transfer the chicken to a board, cover with foil and leave
To rest. Spoon the onions into a heated serving bowl.
4 For the gravy, put the roasting tin with the cooking juices over a medium heat. Sprinkle over the flour and whisk until smooth. Add the wine, stock, skillet, redcurrant jelly and gravy browning, if using. Whisk over
The heat for 5 minutes until well blended and thickened. Check the seasoning, pour the sauce through a sieve into a warmed jug and stir in the chopped tarragon. Carve the chicken and serve with the meltingly soft onions, gravy, hot roast potatoes (see below) and some buttered, leafy greens. ) PER SERVING 438kcals, 20.7g fat (7.5g saturated), 45.3grams protein,
13.6g carbs (5.7g sugars), 0.8g salt, 1.9g fiber

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