Ingredients
- 1 x 2 kg free range chicken
- 1/2 x Lemon
- 2 x Heads new season garlic
- peeled Seasoning Tarragon
- sage and rosemary
- fresh
- 2 Tbsp. Cognac
- 7 x 5 ml dry white wine
Instructions
- Rub the chicken all over with the lemon juice and place the remaining lemon in the cavity, then add in the herbs.
- Season inside and out.
- Brown the bird all over in a non stick pan.
- Pour over the cognac and flame.
- Place the bird into a casserole and add in the garlic and white wine.
- Cover and cook in a preheated oven at 180C/350F/gas 5 for approximately 1 hour.
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