Roast chicken with bacon stuffing and tarragon cream sauce

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By: Rachel Allen From: Rachel Allen: Home Cooking

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Method

1. Preheat the oven to 180C/gas 4.

2. For the stuffing Melt the butter in a saucepan with the olive oil, then the onion, bacon and garlic, cover with a butter wrapper or a piece of greaseproof paper, cover with a lid and cook on a low heat for 8–10 minutes or until the onions are soft but not browned. Take off the heat stir in the herbs and breadcrumbs. Season to taste with salt and pepper and leave to cool.

3. Spoon the cooled stuffing into the chicken cavity and place the chicken in a roasting tin. Smear the butter over the skin and sprinkle with salt and pepper. Roast in the oven for 1½ - 1¾ hours (allowing about 20 minutes per 450g), basting occasionally, until cooked through. If the skin begins to look dark cover the chicken with some foil or parchment paper.

4. The chicken will be cooked when the legs feel quite loose on the bird. Transfer the chicken to a serving plate and leave to rest, covered with foil.

5. For the tarragon sauce Place the tin on a medium heat and deglaze with a little of the stock, stirring with a wooden spoon and scraping any sticky bits from the bottom of the tin.

6. Drain off the fat using a separating jug or, if you don’t have one, pour the liquid into a bowl and add a handful of ice cubes. After a few minutes the fat will float to the surface. Remove and discard the fat, pour the remaining liquid into a saucepan with the remaining chicken stock on a medium heat.

7. Bring the stock to a simmer, whisk in the cream and tarragon 3–4 minutes, uncovered, stirring regularly, until reduced and thickened.

8. Spoon the stuffing out of the chicken onto a plate. Carve the chicken and serve with the stuffing, sauce and some garlic roast potatoes.

Apdapted from Rachel Allen Home Cooking (Collins)

Ingredients

  • 1 chicken, (1.5 - 2.25kg)
  • 15 g softened butter
  • sea salt and freshly ground black pepper

For the stuffing

  • 25 g butter
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 50 g diced bacon or pancetta
  • 1 cloves garlic, finely chopped
  • 3 tbsp chopped parsley and thyme
  • 100 g white breadcrumbs
  • salt and freshly ground black pepper

For the tarragon cream sauce

  • 600 ml chicken stock
  • 100 ml double cream
  • 2 tbsp chopped tarragon

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Latest Comment

 

This is a 5 star recipe. I would be cooking this one on he coming Christmas eve! Thanks! Love the dish!

DaveVels DaveVels  Posted 07 Dec 2011 9:42 AM
 

Some went wrong!
5 stars for Rachel.

LouiseG45137 LouiseG45137  Posted 24 Apr 2011 5:33 AM
 

A very tasty stuffed chicken....delicious!
Five stars!

LouiseG45137 LouiseG45137  Posted 24 Apr 2011 5:31 AM
 

The tasty bacon stuffing along with the creamy tarragon sauce took my usual boring roast chicken to a new height, "DELICIOUS".

TERESAH17686 TERESAH17686 Posted 05 Sep 2010 4:51 PM
 

very very nice.

KALPANAD70474 KALPANAD70474 Posted 10 Nov 2009 1:57 PM
 

Absolutely Gorgeous, my family couldn't get enough of it.

lilly37 lilly37 Posted 06 Nov 2009 8:53 AM
 

Very tasty roast chicken and the whole shebang!

Ahya Ahya Posted 24 Oct 2009 12:35 AM
 

WELL HAVE TO TRY

MELC51396 MELC51396 Posted 21 Oct 2009 11:16 AM
 

SheilaE53841 SheilaE53841 Posted 08 Oct 2009 2:48 PM
 

Mmmmmm Have tried this, and it's absolutely delicious. Yummmmmmy

Laurie-s Laurie-s Posted 06 Oct 2009 9:02 AM
 

No video and no receipe in box

dawnR75886 dawnR75886 Posted 23 Sep 2009 3:31 PM
 

there is no video on my screen

REGGIE DUNLOP REGGIE DUNLOP Posted 23 Sep 2009 2:33 PM
 

there is no video on my screen or ability to access it

UK Style user UK Style user Posted 22 Sep 2009 11:00 AM