Tarragon Chicken

[Poultry and Game]

1 x 1.35kg/3lb chicken with giblets

55g/2oz clarified butter

1 slice of lemon

4 sprigs of fresh tarragon

salt and freshly ground black pepper

150ml/¼ pint white stock

20g/¾oz plain flour

150ml/¼ pint double cream

salt and freshly ground pepper

a squeeze of lemon juice

1. Preheat oven to 200°C/400°F/Gas mark 6. Wipe the chicken inside and out. Place a small nut of the butter, the lemon slice and half the tarragon leaves inside the cavity. Season inside and out with salt and pepper.

2. Melt the remaining butter in a flameproof casserole the size of the chicken and brown bird on all sides. Place the giblets (except the liver) in the casserole and pour over the stock. Cover and bake for 1¼ hours or until the juices run clear, when thigh is pierced.

3. Remove the chicken, draining juices back into the casserole. Joint the chicken and put the pieces in a covered dish. Keep warm.

4. Skim all the fat from the stock. Mix 15ml/1tablespoon of this fat with the flour in a cup. When well mixed more more of the stock into the cup and mix well again. Return this to the casserole and stir over a direct heat until boiling. Simmer for 5 minutes.

5. Strain into a clean pan and add remaining tarragon, chopped. Simmer for 1-2 minutes, then stir into the cream. Taste and season with salt, pepper and lemon juice.

6. Spoon over chicken pieces and serve.