Chicken roasted in butter

Chicken roasted in butter

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 x 1.8kg chicken
salt and freshly ground pepper
a little chopped fresh or dried tarragon
60g butter
butter, extra , for rubbing over bird and for basting
1/2 cup chicken stock

Method

  1. Preheat the oven to 190°C. Wipe the cavity of the chicken with a paper towel. Remove excess fat. Mix about 1 teaspoon salt and pepper, to taste, with the tarragon and butter and place half inside the chicken. Put the chicken breast-side up in a well-greased baking dish and rub remaining butter over exposed surface. Place in oven. After 20–25 minutes turn the bird on its side and baste with the pan juices. After 20 minutes turn again and baste well. In 1 hour 5 minutes the chicken will be cooked and a beautiful golden brown all over. Remove from oven, take chicken from pan and keep in a warm place, lightly covered with foil while making the sauce. Add chicken stock to pan. Stir to lift off chicken drippings and bring to the boil. Allow to simmer for a few minutes before checking for seasoning, adding salt and pepper if necessary. Strain into a sauce boat and serve separately. Serve with roast potatoes and a green vegetable or a salad. An English favourite with roast chicken is bread sauce.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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