Roast chicken with tarragon gravy.
We thought we'd start with a simple recipe that if you try it once, you'll certainly be making it again. It originates from Pru Leith's famous cookery school in London.
The best chickens come from Coopers of course...
You will need.
1 roasting chicken large enough for who you are feeding.
*1/4 pint of chicken stock (made from a cube is fine)
*1/4 of dry white wine
A palm full of dried Tarragon
A teaspoon or so of cornflour mixed in water (for later)
* Increase quantities if more people are dining.
What to do.
Mix the chicken stock and white wine together, throw in the dried tarragon.
Pour into a roasting tray and then add your chicken.
Roast the chicken as you would any other at 180c or gas mark 4. 160c for fan assisted ovens When the chicken is cooked, remove it from the tray and set aside.
Check the chicken is cooked through, by piercing the thigh with a sharp knife. If the juices run pink, cook a little longer. If the juices run clear, the bird is cooked.
Make the gravy.
Pour the liquid through the sieve and discard the tarragon. If there's a lot of fat, skim that off too. Mix up your cornflour and water until it's a paste.
Put the liquid back in the tin or in a pan, over the heat and bring to the boil. Pour in the cornflour paste and keep stirring, boiling for at least a minute, the gravy will thicken.
Season to taste. What you will have is a delicious tarragon and white wine gravy with a beautifully moist chicken which has soaked up some of the flavours from the liquor it was roasted in. Send your pics to email@example.com and tell us what you think.