Warm roasted chicken salad tumbled with asparagus, new potatoes and tarragon cream dressing

ingredients

• Warm roasted chicken salad tumbled with asparagus, new potatoes and tarragon cream dressing

  • 1 size 14 free-range chicken
  • 1 tablespoon butter, softened
  • few sprigs of tarragon, chopped (reserve stalks)
  • 1 clove garlic, thinly sliced
  • 2 tablespoon butter, melted
  • 1 1/2 cup chicken stock
  • flaky sea salt, to sprinkle
  • dry white wine (optional)
  • 500 gram new potatoes
  • 250 gram asparagus, trimmed and cut into short lengths
  • 1 handful fresh or frozen peas or fresh broad beans (optional)
  • 4 tablespoon extra virgin olive oil
  • 1/2 teaspoon wholegrain mustard
  • 1/2 teaspoon salt
  • 2 tablespoon lemon juice
  • 2 tablespoon cream
  • 1 cos lettuce, washed, dried and torn into bite-sized pieces

method

• Warm roasted chicken salad tumbled with asparagus, new potatoes and tarragon cream dressing

  • 1

    Preheat oven to 200°C fanbake. Rinse chicken inside and out, removing any lumps of fat from inside cavity. Drain then pat dry with paper towels.

  • 2

    Combine softened butter, 2 tablespoons chopped tarragon and sliced garlic. Slip the fingers and thumb of one hand between the breast skin and flesh on one side of the breast and slip in half the flavoured butter. Repeat with the other breast.

  • 3

    Put tarragon stalks in the chicken cavity. Tie chicken legs together with string and loop the string around the parson’s nose, so that the cavity is closed, then take string round the back of the chicken, bring it back to the parson’s nose and tie it in a tight bow.

  • 4

    Transfer chicken to a shallow roasting tin that fits the bird snugly. Brush chicken with melted butter. Pour ½ cup stock around chicken, sprinkle it with sea salt and cover tin with a lid (or tight-fitting tinfoil). Cook in the oven for 30 minutes.

  • 5

    Turn chicken over and return it to the oven without the lid. Lower heat to 180°C fanbake and cook for 20 minutes. Turn chicken breast-side up and baste well. Add more stock when necessary to prevent it from catching.

  • 6

    Cook for another 30 minutes, basting once or twice and adding extra stock as needed. Transfer chicken to a board and cover loosely with a tent of tinfoil. Rest chicken for 30 minutes.

  • 7

    Tilt roasting tin and scoop off fat. Set tin over a medium element and add a splash of wine or stock. Let the juices boil up then turn off heat and leave them to settle.

  • 8

    Meanwhile, steam or gently boil potatoes until tender (if small, leave whole; if skin is tough, remove first). Cut cooked potatoes into thick rounds. Blanch asparagus, drain and dry off with paper towels.

  • 9

    Remove chicken from the bones while still warm, discarding uncrunchy skin, bone, gristle and any fat. Make pieces larger than bite-sized.

  • 10

    Blanch peas (if using) for 2 minutes in a pot of boiling water, drain and refresh with cold water, then pat dry with paper towels. Do the same with broad beans, but cook for 3-5 minutes depending on their size, and slip them out of their jackets once cooked.

  • 11

    Whisk oil, mustard, ½ teaspoon salt and lemon juice together, add 1 teaspoon chopped tarragon, then whisk in cream just until it thickens slightly.

  • 12

    Arrange lettuce leaves on a platter and top with warm chicken pieces, potatoes, asparagus and peas or beans, if using. Rewarm chicken juices and spoon over the top, then spoon over the dressing. Serve immediately.

notes

Check label of stock and mustard if eating gluten-free.