1/2 cup olive oil |
2 tablespoons coarsely chopped fresh sage |
2 tablespoons coarsely chopped fresh parsley |
2 tablespoons coarsely chopped tarragon |
2 tablespoons chopped rosemary |
2 tablespoons chopped thyme |
6 cloves garlic, coarsely chopped |
2 whole chickens (2 1/2 to 3 pounds each), butterflied |
salt and freshly ground black pepper |
8 cups home-made chicken stock |
1 head garlic, roasted, cloves squeezed in a bowl |
2 tablespoons cold butter, cut into tablespoons |
1 tablespoon freshly squeezed lemon juice |
salt and freshly ground pepper |
1/2 cup cooked fava beans |
1 pound celeriac peeled and cut into 2-inch pieces |
1 pound baking potatoes, peeled and cut into 2-inch pieces |
3 tablespoons unsalted butter |
1/2 cup milk or cream, warmed |
salt and freshly ground pepper |