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Tarragon & garlic butter-roasted chicken on leeks and celery
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65g unsalted butter, softened
½ x 20g pack tarragon, leaves only, chopped
20 cloves garlic, 4 peeled and crushed, 6 whole but peeled, 10 unpeeled
1.5kg whole chicken
1 lemon, halved
2 tbsp olive oil
400g Essential Leeks, thinly sliced
2 large celery sticks, thinly sliced
77g pack diced pancetta
3 tbsp dry white vermouth (such as Noilly Prat)
1 tbsp plain flour
250ml dry white wine
300ml Heston from Waitrose Chicken Stock
1. Preheat the oven to 200°C, gas mark 6. Combine the butter, tarragon and crushed garlic, then season. Put the chicken into a roasting tin. Use your fingers to carefully pull the skin on the breast away from the flesh to create little pockets. Stuff the butter mixture into the pockets. Squeeze the juice of the lemon over the chicken, then put the squeezed halves and 6 peeled garlic cloves into the chicken cavity. If liked, re-tie the chicken’s legs with cook’s string (optional). Drizzle the bird with 1 tbsp oil, season and pour 100ml water into the tray. Roast for 30 minutes.
2. Take the tin out of the oven and reduce the temperature to 180°C, gas mark 4. Scatter the leeks, celery, pancetta and vermouth along with the remaining unpeeled garlic around the chicken in the tray. Drizzle the veg with the remaining 1 tbsp oil, 3 tbsp water and season.
3. Return to the oven and continue cooking for 40 minutes, or until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Lift the chicken and vegetables onto a board or plate. Cover to keep warm.
4. Pour away any excess fat from the roasting tin. Place the roasting tin on the hob over a medium heat, beat in the flour until smooth, then stir in the wine and stock. Simmer for about 10 minutes, until thickened. Serve the chicken, vegetables and gravy with couscous or new potatoes.
Typical values per serving:
This recipe was first published in Thu Oct 21 11:43:00 BST 2021.