Chicken and tarragon casserole

Method

1. Preheat the oven to 180°C. Remove the wishbone and keep for the stock. Season the cavity of the chicken with salt and freshly ground pepper and stuff a sprig of tarragon inside. Chop the remaining tarragon and mix with two-thirds of the butter.

2. Smear the remaining butter over the breast of the chicken, place breast-side down in a casserole and allow it to brown slowly over a gentle heat. Turn the chicken breast-side up and smear the tarragon butter over the breast and legs. Season with salt and freshly-ground pepper.

3. Cover the casserole and cook for 1¼-1½ hours. (To test if the chicken is cooked, pierce the flesh between the breast and thigh. This is the last place to cook, so if there is no trace of pink here and if the juices are clear the chicken is certainly cooked.)

4. Remove to a carving dish in a warm oven and allow to rest for 10-15 minutes before carving. Meanwhile, spoon the surplus fat from the juices, add a little freshly-chopped tarragon, add in the cream and stock if using*, and boil the sauce until it thickens slightly. Alternatively, bring the liquid to the boil, whisk in just enough roux to thicken the sauce to a light coating consistency. Taste and correct seasoning.

5. Carve the chicken into 4 or 6 helpings, each person should have a portion of white and brown meat. Arrange on a serving dish, nap with the sauce and serve.