French-style roast chicken

INGREDIENTS

• 10 sprigs tarragon
• 1.4kg small chicken
• 50g butter, softened
• 1 tablespoon olive oil
• 3 rashers bacon, rind removed, diced
• 2 garlic cloves, crushed
• 6 eschallots (shallots), finely chopped
• 225g frozen peas
• 200ml Massel chicken style liquid stock
• 125g thin asparagus spears, woody end trimmed
• 2 little gem lettuces, quartered
• 1/3 cup (80ml) thick cream
• 1 tablespoon Dijon mustard

METHOD

• Step 1Preheat the oven to 180°C.
• Step 2Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.
• Step 3Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.
• Step 4Serve the roast chicken with vegetables poached in stock.

by

Susan 

thanks