Yield: 4 servings
|1 large||Chicken; approx. 1.7kg (3|
|; 3/4 lb)|
|25 grams||Butter; softened (1oz)|
|2 teaspoons||Dijon mustard|
|Zest and juice of 1/2 lemon|
|1 teaspoon||Schwartz Paprika|
|2 teaspoons||Schwartz Mixed Herbs|
|½ teaspoon||Schwartz Garlic Salt|
|6||Rashers unsmoked streaky bacon|
|1 teaspoon||Dijon mustard|
|½ teaspoon||Schwartz Paprika|
|1 teaspoon||Schwartz Mixed Herbs|
|300 millilitres||Chicken stock; (1/2 pint)|
|2 tablespoons||Creme fraiche or double cream|
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Place the chicken in a large roasting tin. Mix together the butter, mustard, lemon zest and juice, herbs and spices.
Loosen the skin of the chicken and spread the butter mixture under the skin. Lay the bacon rashers over the top of the chicken and secure with cocktail sticks.
Cover with foil and bake for ½ hour. Remove foil and continue cooking for a further 1 hour or until the chicken is cooked throughout, basting occasionally.
Remove the chicken from the tin and drain away the excess fat from the juices. Blend the cornflour with the mustard, Paprika, Mixed Herbs and stock. Add to the chicken juices in the roasting tin and bring to the boil, stirring until thickened. Stir in the creme fraiche or cream. Serve with the chicken.
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