Preparation time: 1 hour 30 minutes
Serves: 6-8
Ingredients
- 1½ kg chicken
- 50 g butter; salt and pepper
- ¼ teaspoon of tarragon
- ¼ teaspoon of parsley
- ¼ teaspoon of rosemary
- 2 rashers of bacon, rinded
- 150 ml of chicken stock and 150 ml of white wine
Method
- Cream the butter with salt and pepper and herbs. Rub it inside and outside the bird. Cover the breast of the chicken with rashers.
- Place the bird in roasting tin and add stock and wine.
- Roast in the oven at 190°C for 1 hour and 20 minutes.
- Baste the chicken with stock every 15 minutes.
- Remove the bacon during the last 20 minutes to brown the breast.
- Use stock to make gravy (to thicken the gravy simply add corn flour mixed in water and add to the stock under low fire).