Chicken Stuffed with Tarragon - James Martin Chef

Name: Chicken Stuffed with Tarragon - James Martin Chef
Ingredients: 1 x 2kg whole chicken; 200g butter, softened; 1 small bunch tarragon; Salt and pepper; 6 large potatoes, peeled; 100g butter; 2 sprigs of rosemary; 500ml chicken stock; 50g butter; 1 shallot, peeled and diced; 300g wild mushrooms; 300ml veal jus; 75ml madeira wine; 50ml double cream; Few sprigs tarragon; 15g butter; Preheat the oven to 200c.; Pop the butter and herbs into a food processor and blitz until smooth. Then put this into a piping bag.; Carve the chicken into 8 pieces and pile onto a platter with the potatoes. Finish off by spooning the sauce over.

www.jamesmartinchef.co.uk

Chicken Stuffed with Tarragon! The tarragon is mixed with butter and piped under the skin of the chicken to ensure the meat is succulent!

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Ingredients

1 x 2kg whole chicken
200g butter, softened
1 small bunch tarragon
Salt and pepper
6 large potatoes, peeled
100g butter
2 sprigs of rosemary
500ml chicken stock
50g butter
1 shallot, peeled and diced
300g wild mushrooms
300ml veal jus
75ml madeira wine
50ml double cream
Few sprigs tarragon
15g butter
Preheat the oven to 200c.
Pop the butter and herbs into a food processor and blitz until smooth. Then put this into a piping bag.
Carve the chicken into 8 pieces and pile onto a platter with the potatoes. Finish off by spooning the sauce over.