Ingredients
- 1 large chicken
- 200 g semi-salted butter
- 1 small bunch of tarragon
- 1 large clove of garlic
- 1 heaping teaspoon(s) of madras curry
- 1 level teaspoon(s) of turmeric
- 400 g fingerling potatoes
-
oil
Preparation
-
Leave the butter at room temperature for 45 minutes to soften. Wash and dry the tarragon sprigs. Peel it and chop it finely. Peel the garlic clove and crush it. In a salad bowl, with your hands or a fork, combine the butter with the curry, turmeric, garlic and chopped tarragon.
-
Transfer the flavored butter to a piping bag. Using your fingers, gently peel the skin off the chicken, starting with the neck skin. Using the piping bag, distribute the butter under the skin.
-
Place the chicken in an oiled baking dish and arrange the previously cleaned fingerlings all around. Turn on the oven to 180°/th. 6 and bake cold for 1 hour 30 minutes to 1 hour 45 minutes, depending on the size of the chicken. Regularly baste the poultry and potatoes with the cooking juices. Serve hot.
