Leeks, tarragon, thyme, butter, white wine, cream, baguette.
Baste every 15 minutes till 160 degrees. While resting add torn baguette
to the leeks and sauce, add cream and bake for 10-12 minutes. Carve the chicken roughly and serve.
The aroma was wonderful. Meat juicy and tender.
I plan to used the leftovers in a soup with roasted corn and potatoes.
Baste every 15 minutes till 160 degrees. While resting add torn baguette
to the leeks and sauce, add cream and bake for 10-12 minutes. Carve the chicken roughly and serve.The aroma was wonderful. Meat juicy and tender.
I plan to used the leftovers in a soup with roasted corn and potatoes.
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