Roast chicken:
Brim a chicken overnight in 300 gm salt in 5 litres of water.
Fill the chicken with the following:
1 lemon cut in half.
½ dozen pieces total of rosemery sage and thyme.
Rub the skin with butter.
Roast in a pan at 90 c with some water to make the gravy until it reaches at least 70 c.
Allow to rest for 45 minutes.
Baste the chicken with the following and brown in the oven:
100 gm unsalted butter.
30 ml dry white wine.
A few pieces total of rosemery sage and thyme.
For the gravy in a medium saucepan simmer the following for five minutes:
300 ml to 400 ml (1.25 to 1.5 cups) chicken stock.
20 ml massala wine.
½ to 1 teaspoon Dijon mustard.
2 sprig tarragon.
2 sprig parsley.
.
original recipe from my database.
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image from google.
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