ROAST CHICKEN WITH LEMON AND TARRAGON MAYONNAISE
SERVES 6 For the roast chicken
1 large free-range, organic
chicken (about 2kg) 1 unwaxed lemon 20g tarragon
2T olive oil
For the mayonnaise
2 free-range egg yolks 1t Dijon mustard
290ml light olive oil
1T lemon juice
3T chicken cooking juices zest of 1/4 lemon
2T chopped tarragon
To serve Boiled Cornish early new potatoes with steamed carrots and fennel, or green salad
heat the oven to 200°C/ fan oven 180°C/mark 6. season the chicken inside and out and stuff the cavity with half the lemon and half the tarragon. roughly chop the rest of the tarragon and push it under the skin of the breast. Cut the remaining half lemon into 6 slices. Lay 2 long strips of tin foil over the bottom of a roasting tray, with enough extra to cover the whole bird. arrange the lemon slices in a layer on the foil, then sit the chicken on top. Pour the olive oil all over the skin of the chicken and wrap the bird completely in the foil (you may need to use more to cover the top) so it is covered like a parcel. roast for 11/2 to 2 hours, or until the legs feel wobbly in their sockets and the juices run clear when a knife is inserted between the thigh and body. unwrap the bird and pour all the juices into a saucepan.
Put the chicken on a plate to cool slightly (it will be served at room temperature). If any juices have escaped the package, you can deglaze these in the pan with a little water or wine and add them to the saucepan, too. remove any excess fat from the juices before bringing to the boil and reducing to 3T. Cool in a bowl over iced water. To make the mayonnaise, put the egg yolks and mustard in a bowl and slowly begin to add the oil, drip by drip, while whisking. as the mixture begins to emulsify and thicken, increase the flow of the oil. When you have added about 75ml oil, whisk in the lemon juice and the cooled cooking juices, then continue to add the rest of the oil. When all the oil has been added, you should have a thick emulsion. stir in the lemon zest and tarragon and season to taste. The chicken juices may make it quite salty but you might want to add a little more salt, along with some pepper. Tear or carve the cooled chicken into portionsize pieces, removing the skin if you prefer, and serve with the mayonnaise on the side.