If you like me love garlic, you will certainly enjoy this dish. Roasted garlic adds flavour to the gravy, it has a sweet flavour and will not taint your breath like fresh garlic.
Preparation time 10 minutes
Cooking time approx 1 ¼ hours
- 3lb (1.4kg) oven ready chicken
- 1 bouquet garni
- 2 fresh tarragon sprigs
- ½ lemon
- 4oz (120g) butter
- 6 clove garlic, peeled
- 1 pint of chicken stock
- Salt and freshly ground pepper
- For the beurre sauce
- 2 tablespoon soft butter
- 2 tablespoon plain white flour
Pre-heat the oven to gas mark 6 (400F 190C)
Put the tarragon and lemon in the cavity of the chicken. Brush the chicken with the melted butter all over and place the chicken with its breast uppermost, in a roasting tin and roast in the oven for 40 minutes. Then brush the chicken with more butter and scatter the garlic cloves in the roasting tin. Roast for the remainder of the time or until the juices run clear when the thickest part is pierced with the skewer. Transfer to a warm plate and leave to stand for 10 minutes. To make the gravy, skim off the fat from the roasting tin, remove the garlic cloves, remove their skins and mash back into the tin. Blend the soft butter with the flour (beurre manie), mix into the gravy a little at a time, to thicken. Simmer for a few minutes, stirring all the time. Serve the chicken with gravy, mashed potatoes and fresh vegetables.