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Lemon And Herb Roast Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Schwartz, Schwartz1 4 servings

INGREDIENTS

1 lg Chicken; approx. 1.7kg (3
; 3/4 lb)
25 g Butter; softened (1oz)
2 ts Dijon mustard
Zest and juice of 1/2 lemon
1 ts Schwartz Paprika
2 ts Schwartz Mixed Herbs
1/2 ts Schwartz Garlic Salt
6 Rashers unsmoked streaky bacon
2 ts Cornflour
1 ts Dijon mustard
1/2 ts Schwartz Paprika
1 ts Schwartz Mixed Herbs
300 ml Chicken stock; (1/2 pint)
2 tb Creme fraiche or double cream

INSTRUCTIONS

GRAVY
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 1/2 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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