Free range Bourdain Chicken. Truffle butter and fresh tarragon under the breast, half a lemon inside.
Match it with Grilled roasted potatoes with fresh sage and spring onions.
Pre-heat oven. Slice enough potatoes for four and cook in boiling salted water for 15-20 minutes until nearly tender.
Meanwhile, preheat the grill to medium. Melt butter in a small pan, add a bunch of spring onions, sliced and cook gently for 1-2 minutes to soften.
Drain the potatoes and place under grill until crisp and golden. Toss with the spring onions, olive oil, some sea salt and freshly ground black pepper.
Cook the free range Bourdain Chicken breast side down in oven for 30 minutes in a cup of white wine on 160 degrees, flip the chicken and cook for 45 minutes at 180 degrees, basting often.
Reserve the cooked bird and reduce pan juice for the finest jus.
Put the potatoes in a warmed serving dish and top with sage. Drizzle with more olive oil if needed and serve with roasted chicken.
1.5 Hours + Serves 4
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