Tarragon Roast Chicken

Serves 6-8

WATCH BEFORE: How to Truss a Chicken

Ingredients:

• Whole chicken
• 1 cup breadcrumbs
• 1/4 cup tarragon (1tbsp for stuffing), finely chopped
• 2 tbsp rosemary, finely chopped
• 1 tbsp sage, finely chopped
• 2 tbsp parsley, finely chopped
• 1 tbsp thyme, finely chopped
• 1/2 cup butter, melted
• Salt and Pepper to taste
• 1/2 cup butter, softened
• 1 apple or onion

Method:

1. Preheat oven to 160 degrees celcius. In a small bowl combine, breadcrumbs, 1 tbsp tarragon, rosemary, sage, parsley, thyme, melted butter and a sprinkle of salt and pepper, set aside. (Mixture should hold together)
2. Check to see if chicken is clean on the inside (if not, give it a quick rinse with cold water, the outside of the chicken does not need to be rinsed), then stuff chicken with the bread crumb mixture. Leave approximately 1 inch and stuff with a whole apple or whole peeled onion to secure any stuffing mixture falling out during cooking.
3. On a lined roasting tin, place chicken. In a small bowl, combine softened butter, the rest of the tarragon and a pinch of salt and pepper. With a pastry brush, cover entire chicken with butter mixture.
4. Roast for approximately 90 mins or until clear juice is seeping out of the chicken. Baste chicken with butter mixture every 15-20 mins. When cooked, leave to rest for at least 15 minutes. Carve and serve!