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Roast chicken with tarragon jus

Name: Roast chicken with tarragon jus
Yield: 4
Ingredients: 1 bunch thyme; 10 fresh bay leaves; 1.6kg whole free-range chicken; 1 garlic bulb, cut in half horizontally; 1 tbs extra virgin olive oil; 1 cup (250ml) good-quality chicken stock; 2 tbs chopped tarragon leaves; 50g cold unsalted butter, chopped

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https://healthimprovements.info/recipes/roast-chicken-tarragon-jus/8zxj697q — Roast chicken with tarragon jus

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by Guillaume Brahimi

May 21, 2019

This method of cooking ensures the chicken is perfectly succulent.

1 bunch thyme
10 fresh bay leaves
1.6kg whole free-range chicken
1 garlic bulb, cut in half horizontally
1 tbs extra virgin olive oil
1 cup (250ml) good-quality chicken stock
2 tbs chopped tarragon leaves
50g cold unsalted butter, chopped

Method

1.

Preheat the oven to 220°C. Place half the thyme and bay leaves in the base of a roasting pan. Place chicken on top and fill the cavity with garlic and remaining thyme and bay leaves. Drizzle with oil and season.
2.

Reduce oven to 200°C and roast chicken for 55 minutes or until golden and cooked through (the juices will run clear when the thickest part of a thigh is pierced with a skewer). Remove chicken from oven and rest for 15 minutes.
3.

Place chicken stock in a saucepan over medium heat and bring to a simmer. Add tarragon and whisk in butter, 1 piece at a time, until emulsified. Season to taste. Carve chicken into pieces and drizzle with tarragon jus to serve.