1 garlic clove, crushed
1 heaped tsp finely grated fresh root ginger
½ lemon, grated zest only
2 large onions, very thickly sliced
1 tbsp chopped fresh tarragon
500ml/18fl oz chicken stock
45²µ/1½´Ç³ú plain flour
1 tbsp redcurrant jelly
dash Worcestershire sauce (optional)
salt and freshly ground black pepper
dash gravy browning (optional)
1–2 tbsp vegetable oil
50²µ/1¾´Ç³ú butter, softened
1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz
100ml/3½fl oz dry white wine