Tarragon & mustard roasted free-range chicken - Good Food Middle East
A succulent chicken roast, full of herby flavour – the mustard adds a great new taste
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Wooden spoon
- Skewer
- Plate
- Upturned bowl
- Saucepan
- Gravy boat
- Fine-mesh sieve
- Tongs
- Kitchen towel
- Paper towel
- Spatula
- Whisk
- Measuring cup
Ingredients
- 1 large bunch tarragon, leaves chopped and stalks reserved
- 2 large onions, cut into large chunks
- 2 large carrots, cut into large chunks
- 3 sticks celery, roughly chopped
- 1 head fennel, roughly chopped
- 100ml olive oil, plus more for drizzling
- 1 garlic head, roughly chopped (skin and all)
- 2 x 1½ kg free-range chicken
- 1 lemon, quartered
- 1 tbsp Dijon mustard, plus 1 extra tsp
- ½ bottle hearty red wine
- 500ml chicken or vegetable stock
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