I think one of my all time favourite herbs is tarragon, its really slow growing which is annoying as you can never have enough, luckily my local fruit and Veg guy has an abundance of it, this recipe is by Annabel Langbein and is in her annual she published with her daughter Rose called Together and it is very yummy.
Pictured here without the shallots I used a couple of red onions quartered.
Ingredients
- 2 large whole chickens
- 18-20 shallots
Tarragon Garlic Butter
- 100g butter, room temperature
- 6 garlic cloves, crushed
- 1/2 cup tarragon leaves
- 2 tbsp lemon juice
- 1 tsp salt
Method
- Preheat oven to 180ºC fan bake, and line a large roasting dish with baking paper for easy clean up.
- To make the tarragon garlic butter, place all ingredients in a food processor and whizz to combine.
- To butterfly the chickens, use a sharp pair of kitchen scissors or shears to cut down the backbone of each bird (you can cut down both sides of the backbone and remove it, or just cut down one side and leave it in).
- Place chickens skin side up on a clean board and press flat with the palm of your hand until they form a butterfly shape. Spread the butter evenly over each of the chickens on both sides.
- Place chickens skin side up in the prepared roasting dish with the shallots and tarragon. Roast until the chickens are golden, the juices run clear when they are skewered in the thickest part of the thigh and the liquids inside are brown not red (about 40-45 minutes).
- Transfer to a board, cover with a clean tea towel and allow to stand for about 10 minutes before carving into portions.
- Serve hot, warm or at room temperature with the cooked shallots.
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