‘When you live your life like me, you’re tasting a lot of very, very rich food. So when I’ve got time off, I eat really simply — that’s what your body tells you it needs,’ says John Williams, Executive Chef at The Ritz in London, in the 13 July 2022 issue of Country Life magazine, guest-edited by The Duchess of Cornwall.
‘On a Sunday, I’d say probably 50% of the time I’ll roast a chicken. That’s been my routine for a long time, 30 years at least.’
The recipe chosen by The Duchess for this week’s issue — chicken roasted with tarragon and lemon, finished with a good glug of double cream — is, therefore, one that immediately appealed to him.
‘It’s not showing off in any way. It’s proper, good food.’ Roast chicken means home and hearth, family and friends, generosity without extravagance, convivial kitchen suppers and leftovers that last the rest of the week.
Countless chefs from Simon Hopkinson to Nigella Lawson agree and have talked at length about the delight of a classic roast — but the addition of tarragon really lifts this dish.
‘It’s one of the most beautiful things to put with chicken,’ John enthuses. ‘The aniseed notes really enhance the flavour of the meat.’
A handful of the herb in the chicken’s cavity, as per Her Royal Highness’s recipe, is really all you need — but if you have any left over, Mr Williams has a cheffy trick up his sleeve. ‘Lift the skin away from the breast, then tuck a few leaves underneath — you’ll be amazed at the difference it makes.’
You can read the full interview with John Williams in the 13 July 2022 edition of Country Life, guest-edited by The Duchess of Cornwall.
Recipe: Roast chicken with tarragon cream
Ingredients
- 1 medium chicken (free range and preferably organic)
- 1 large lemon
- 2 handfuls of tarragon
- A good glug of double cream
- A cupful of chicken stock
- Salt and pepper
- A large lump of butter
Method
Squeeze one half of the lemon over the chicken and cut the other half into slices. Put the butter, a handful of tarragon and the lemon slices into the chicken’s cavity, seal with the squeezed lemon half and season.
Put the chicken in a baking tin and roast in a hot oven for an hour or 1¼ hours, depending on its size.
Leave the chicken aside to rest. Reduce the cooking juices, add a cupful of chicken stock and another handful of chopped tarragon.
At the last moment, stir in the double cream and season — then pour the sauce over the chicken and carve.
-
Everything you might've missed last week — including the new Aston MartinA lot has happened in the last few few days, from an Aston Martin reveal and new Rolex flagship store opening, to a case of mistaken identify at the Wallace Collection.
-
Under the hammer: A 30-carat aquamarine pendent smuggled out of Russia and recently attributed to FabergéThe ribbon-bow surmount is synonymous with the Russian jewellery houses.
-
Perfect Coronation street party recipes, from Mary Berry's ultimate scones to Tom Parker Bowles' irresistible coronation chickenEmma Hughes collects the best Platinum Jubilee street party recipes from some of Britain's best-loved chefs and food writers.
-
How to make Princess Anne's favourite recipe — including the special ingredient that's probably already in your cupboardHRH The Princess Royal has guest edited Country Life's 29 July 2020 issue — and one of the features covers her favourite game recipe, devilled pheasant.
-
A drink for all seasons: Drinks fit for royalty, including a Duchess's gin and the Queen's top tippleIf you're part of the Royal Family, chances are you could probably use a nice, stiff drink right about now. Alexandra Fraser is here to help.
-
How to cook The Prince of Wales’ favourite dish: Pheasant Crumble PieSee how to make the Prince of Wales's favourite dish, pheasant crumble pie, as demonstrated by John Williams, executive chef at The Ritz in London.
