Chicken With Tarragon Sauce
|Oven ready chicken||3 Pound (1 Piece,1.4 Kilogram)|
|Giblets||1 Cup (16 tbs)|
|Salt||5 Milliliter (1 Level Teaspoon)|
|Freshly ground black pepper||To Taste|
|Butter||1 Ounce (25 Gram)|
|Fresh tarragon leaves||1 Tablespoon, chopped|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Onion||1 Medium, skinned|
|Water||1 Pint (600 Milliliter)|
|Double cream||1⁄4 Pint (142 Milliliter)|
|White wine||30 Milliliter (2 Tablespoon)|
|Tarragon leaves||1 Tablespoon (To Garnish)|
Mash the salt and pepper with the butter and chopped tarragon leaves.
Rub the outside of the chicken with the lemon juice and put the butter mixture inside.
Put the trivet in the pressure cooker and stand chicken and giblets on it.
Add onion, bayleaf and tarragon stalks, pour on the water and put on the lid.
Bring to high (15 lb) pressure and cook for about 20 minutes (according to weight).
Reduce pressure quickly.
Lift out the bird.
Put in a deep dish.
Strain the stock, measure 400 ml (3/4 pint) into a pan and heat.
Whisk together the egg yolks, cream and white wine.
Remove stock from the heat, stir in the egg and cream mixture and continue to heat very gently, stirring constantly until it thickens, but do not allow it to boil.
Adjust the seasoning and pour the sauce over the whole chicken.
Leave to get cold in the sauce.
Carve and serve on a dish, garnished with lemon wedges and tarragon leaves.