Roasted Chicken With Tarragon Au Jus Food

TARRAGON ROASTED CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees
• Lightly butter a large roasting tin.
• Mix the butter with the garlic, tarragon, salt and pepper
• Remove the string from the chicken legs and the giblets from the cavity (if there).
• Loosen the skin near the cavity and spread half the butter underneath it, on top of the meat.
• Slather the remaining butter over the chicken breast and legs.
• Place the chicken in the roasting tin and roast for 1 hour 15 minutes
• Baste the chicken with juices every 20 minutes for a moist meat. You could opt to baste just once half way through roasting.
• Check that the chicken is cooked by inserting a knife into the thickest part of the thigh. Clear juices indicate the chicken is cooked. If they are pink, roast for longer.
• Remove from the oven and cover with foil. Rest for 10-15 minutes before carving.
• Spoon the pan juices over the chicken or use it to make a gravy

FRENCH CHICKEN TARRAGON

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

ROAST CHICKEN WITH JUS

Steps:

• Preheat the oven to 375 degrees F.
• Season the chicken cavity with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Put the carrot, onion, celery, neck, and heart, if using, in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for another recipe.) Season the butter with salt and pepper and brush the entire chicken with it. Set the bird breast-side up on top of the vegetables.
• Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the jus.
• To make the jus: Set a strainer over a bowl. Strain the vegetables, giblets, if using, and pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices.
• Place the roasting pan directly on a burner set at medium-high. Pour the chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Return the reserved vegetables to the sauce, if desired, or carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve.
• Carve the chicken and serve with the jus.
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ROAST CHICKEN WITH TARRAGON

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

TARRAGON & MUSTARD ROASTED FREE-RANGE CHICKEN

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
• While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
• Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
• Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
• Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

TARRAGON ROAST CHICKEN WITH SUMMER GREENS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
• Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

ROAST CHICKEN WITH TARRAGON

Steps:

• Make chicken:
• Heat oil in heavy medium saucepan over medium heat. Add reserved chicken fat and sauté until fat is rendered and solid pieces brown, about 8 minutes. Strain rendered fat into small bowl. Reserve solid fat pieces.
• Freeze 2 tablespoons rendered chicken fat. Heat 1 tablespoon rendered fat in same saucepan over medium-high heat. Add neck and heart pieces and sauté until brown, about 8 minutes. Add 1/2 cup onion and 1/2 cup carrots; sauté until vegetables are tender, scraping up any browned bits, about 3 minutes. Add 4 cups cold water and reserved solid fat pieces. Bring to boil. Add parsley, thyme, peppercorns and bay leaf. Simmer over low heat until stock is reduced to 2 cups, about 2 hours 30 minutes. (Stock can be made 1 day ahead. Cover and chill.)
• Rinse chicken inside and out; pat dry with paper towels. Let stand at room temperature 30 minutes.
• Preheat oven to 400°F. Rub 2 tablespoons frozen fat over chicken. Sprinkle chicken inside and out with salt and pepper. Place chicken, breast side down, on rack in heavy large roasting pan. Fill main cavity with 1/2 cup onion and 1/2 cup carrots. Roast chicken until skin is pale golden and begins to crisp, about 30 minutes. Remove from oven. Insert large kitchen fork into main cavity of chicken and turn chicken breast side up. Roast until meat thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 15 minutes longer. Transfer chicken to platter. Tent with foil while preparing jus.
• Make jus:
• Pour pan juices into 4-cup glass measuring cup. Do not clean roasting pan. Strain chicken stock into pan juices, pressing on solids to release liquid. Freeze stock mixture 5 minutes.
• Spoon fat off top of stock mixture and place 1 tablespoon fat in same roasting pan. Heat fat over medium heat. Add shallot and sauté until tender, about 2 minutes. Add stock mixture and tarragon and bring to boil, scraping up browned bits. Boil until reduced to 1 cup, about 8 minutes. Remove from heat. Add butter, 1 piece at a time, and whisk until melted and well blended. Season jus with salt and pepper. Serve chicken with jus.

ROAST CHICKEN AU JUS

Steps:

• Preheat oven to 425 degrees.
• Arrange chicken in broiler pan.
• Combine mix and olive oil; brush chicken liberally with mix.
• Bake for 40 minutes, basting every 10 minutes or so.
• Remove chicken from pan and place in serving tray.
• Add hot water to sauce and stir. Make sure you scrape the brown bits from the bottom of the pan.
• Pour over chicken and serve with rice.