Cold Chicken with Peach

Ingredients

• 1 organic chicken (ca. 1,3-1,4 kg)
• butter
• 1 handful fresh tarragon sprigs
• Salt
• pepper (from grinder)
• 250 ml chicken stock (possibly a bit more)
• 1.5 lemons
• 2 yellow bell peppers
• 2 tbsp extra‑virgin olive oil
• 3 ripe peaches
• basil (for garnish)

Instructions

1. 1.

   Wash the chicken inside and out, trim any excess fat at the rear opening if necessary. Pat dry. Add 1 tsp butter and 1 tarragon sprig to the chicken. Season the inner sides with salt and pepper. Score the breast skin slightly and slide several tarragon sprigs between the breast meat and skin. Tie the legs with kitchen twine so the opening is closed; optionally sew or secure with wooden skewers. Place the chicken in a roasting pan that isn’t too large. Pour in the chicken stock. Melt 25 g butter and spread it over the chicken. Drizzle with lemon juice from half a lemon and season again.

2. 2.

   Place in a preheated oven at 180°C and roast for about 1½ hours. Turn the chicken after 20 minutes, then turn again after another 20 minutes (so that the breast is up) and finish cooking. Baste with stock periodically to keep it moist. Just before the end of baking, lay the remaining tarragon sprigs on the breast and let them warm through. Remove from oven and let rest at room temperature for 1–2 hours. Remove tarragon so it stays crisp.

3. 3.

   Halve the bell peppers lengthwise, deseed, and cut into strips. Heat olive oil in a pan and sauté the pepper strips about 10 minutes on all sides. Transfer to a plate and set aside.

4. 4.

   Slice the chicken into pieces and arrange on a large platter.

5. 5.

   Wash peaches, halve, deseed, and slice into wedges. Melt 2 tsp butter in a pan and sear the peach slices for about 3 minutes each side. Add the peppers, season with salt and pepper, and pour the mixture over the chicken. Sprinkle with basil leaves and crisp tarragon immediately before serving.