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Roast chicken with tarragon butter and melting onions
Fruit and vegetables
1
garlic
clove, crushed
1 heaped tsp finely grated fresh root
ginger
1 tbsp chopped fresh
tarragon
½
lemon
, grated zest only
2 large
onions
, very thickly sliced
1 tbsp chopped fresh
tarragon
Tins, packets and jars
45g/1½oz
plain flour
500ml/18fl oz
chicken stock
1 tbsp
redcurrant jelly
dash
Worcestershire sauce
(optional)
Cooking ingredients
1–2 tbsp
vegetable oil
salt and freshly ground
black pepper
dash
gravy browning
(optional)
Dairy, eggs and chilled
50g/1¾oz
butter
, softened
Meat, fish and poultry
1 free-range oven-ready
chicken
, about 1.8–2kg/4–4lb 8oz
Other
100ml/3½fl oz dry
white wine
salt and freshly ground black pepper
Back to recipe
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