1. Heat oven to 180c. 2. Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick. 3. Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper. 4. Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear. 5. In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half. 6. With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce. 7. Remove the bird from the pan and set aside. 8. Whisk the liquid from the roasting pan into the sauce and add the cream. 9. Pour some of the sauce over the bird. 10. Serve the remaining sauce separately. 11. Serve with boiled potatoes, glazed carrots and runner beans. ---------------------------------------------------------------------------
Nutrition
Ingredients
