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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 180c. | 2. Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick. | 3. Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper. | 4. Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear. | 5. In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half. | 6. With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce. | 7. Remove the bird from the pan and set aside. | 8. Whisk the liquid from the roasting pan into the sauce and add the cream. | 9. Pour some of the sauce over the bird. | 10. Serve the remaining sauce separately. | 11. Serve with boiled potatoes, glazed carrots and runner beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
tarragon	4	g	dried	11.8	2.0088	0.9108	0.2896
water	4	cups		0.0	0.0	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
single cream	3	ounces		75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.