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Roast tarragon chicken with white wine gravy
Roast tarragon chicken with white wine gravy
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Herb butter and lemon roasted chickens - quicker and more flavorful than turkey.
Ingredients:
  • 1 bunch fresh tarragon, finely chopped
  • 100g butter, at room temperature
  • 2 (about 2kg each) whole fresh chickens
  • 1 lemon, halved
  • 1 whole garlic bulb, cloves removed, peeled
  • 250ml (1 cup) dry white wine
  • 500ml (2 cups) chicken style liquid stock
  • 20.00 ml plain flour
Instructions:
  • 1. Preheat your oven to 200°C. 2. In a bowl, mix the tarragon and butter. 3. Gently loosen the skin of each chicken, creating a pocket. 4. Spread three-quarters of the butter mixture into the pockets evenly. 5. Rub the rest of the butter mixture over the chickens. 6. Fill each chicken cavity with lemon and garlic. 7. Place the chickens in a large roasting pan.
  • Roast the chickens in the oven for 1 1/4 hours, basting with pan juices halfway through. If needed, cover the breasts with foil to prevent overbrowning. Chickens are done when golden and the thigh juices run clear; let them rest on a platter covered with foil for 15 minutes before serving.
  • As the pan juices simmer, skim off excess fat to save 1 tablespoon. Heat the roasting pan on medium, add wine and bring it to a boil. Let it reduce by half for about 3 minutes. Then add stock and bring it to a boil.
  • Mix the flour and reserved fat in a small bowl. Slowly blend in the flour mixture into the stock mixture while whisking continuously until the gravy slightly thickens. Incorporate any juices from the serving platter into the gravy and whisk until combined. Pour the gravy into a serving jug, cover to maintain warmth.
  • Present the carved chickens with the flavorful gravy for a delightful meal.

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