Free Recipe Roast Chicken with Tarragon Mushroom Jus
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Roast Chicken with Tarragon Mushroom Jus Recipe
1 Fresh Tegel Chicken
1 tb Melted butter
1 tb First Choice flour
1 Onion; finely chopped
1 c Mushrooms; sliced
1 ts Fresh parsley; chopped
1 ts Fresh tarragon; chopped
375 ml Campbell s chicken stock
1 tb Leggo s tomato paste
1 tb Cornflour
3 tb Cold water
Salt and black pepper
Roast Chicken with Tarragon Mushroom Jus Preparation
Pre-heat the oven to 180 C. Remove the chicken from the bag, rinse in cold water and pat dry. Place into a roasting dish, brush with melted butter and sprinkle with flour. Place into oven for 30 minutes per 500g or until cooked through (check no pink juices – pierce between the leg and thigh joint). Remove from roasting dish and allow to stand for 5 minutes before carving. Meanwhile, remove surplus oil from the juices. Place the pan onto a hot element, add the onions and cook for 1-2 minutes. Add the mushrooms, parsley, tarragon, stock and paste. Mix well and heat. Blend the cornflour and water together, mix well into the liquids to create a delicious mushroom jus. Carve the chicken and serve a little jus over the top. Serve with roasted and steamed seasonal vegetables. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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