Roast chicken with tarragon stuffing
“A golden, crisp-skinned roast chicken is a thing of beauty.”
- 1 medium-sized, finely chopped onion
- 4 cloves of minced garlic
- 100g butter
- 2 cups of coarse breadcrumbs
- 1/2 cup of finely grated parmesan
- 1 cup of coarsely chopped fresh tarragon
- salt and pepper
- extra virgin olive oil
Classic roast chicken for dinner.
Method
For 4 people, choose a 1.6-2kg chicken. Prepare it by removing the neck and trimming any loose skin or fat. Wipe the cavity and the surface of the bird so it is dry.
For the stuffing, gently fry a medium-sized, finely chopped onion and 4 cloves of minced garlic in 100g butter until soft, but not coloured. Add the onions, garlic and all the liquid to 2 cups of coarse breadcrumbs, half a cup of finely grated parmesan and a cup of coarsely chopped fresh tarragon.
Season with salt and pepper and mix thoroughly. Insert two fingers under the skin of each breast from the pointy end; the skin should easily detach, leaving a pocket. Stuff a couple of spoons of mixture in each breast pocket and put the remainder in the cavity.
Rub the chicken with extra virgin olive oil, sprinkle with salt
and roast in a preheated 220C oven for 45-60 minutes, until done.
