Cornish hen grilled on the bbq, tarragon butter and fingerling potatoes in foil
IngredientsRecipe for BBQ
For the chicken
For the potatoes
- Salt and pepper
Preparation time: 45.00 min
Preheat your BBQ at 0.00 °F
- Prepration for the potatoesCut the fingerling potatoes on the lengthwise and dip them in boiling salted water, about 5-6 minutes. Cool under cold water to stop the cooking.Cut aluminum foil or (baking paper) 25cm x 25cm and place the potatoes in the center and season, drizzle with olive oil and sprinkle with chopped sage.Close your foil and place on the top rack of BBQ. Bake for about 10-15 minutes.Mix sour cream with chives and season.
- Preparation for the chickenTurn on the BBQ on one side, then close the cover.With a chef's knife, make an incision under the breast bone (sternum is the bone in the chest on the side of the tail), the incision must go to two-thirds the length of the chest. Turn chicken and flatten so that the chest is flat back into alignment. On a baking sheet, put the chicken flat, skin side up with the rosemary sprigs and lemon underneath. Brush with tarragon butter (melted butter in which we infused tarragon leaves), salt and pepper, then sprinkle chopped rosemary on top. Ask the off side of the BBQ and close it. Bake for about 45 minutes.
- To serveCut your chicken in half and place a half chicken on each plate. Place next to a foil, slightly tearing the paper, then pour over the potatoes a nice spoon of sour cream with chives.Bon appétit!