One 3 pound free range chicken 4 Tablespoons unsalted butter, at room temperature 4 ounces gf cream cheese, at room temperature Salt and freshly ground black pepper 3 sprigs of fresh tarragon, chopped 2-3 Tablespoons cream 1 Tablespoons Italian parsley, chopped
Preheat oven to 350°F.
In a small bowl, combine 2 tablespoons butter and cream cheese until well blended. Adjust seasonings to taste with salt and freshly ground black pepper. Blend in 1/2 of the chopped tarragon.
Clean chicken thoroughly and pat dry.
Rub outside of chicken with remaining 2 tablespoons butter. Season outside of chicken generously with salt and freshly ground black pepper.
Carefully loosen skin from breasts and legs by running your finger under skin. Spoon cream cheese mixture under skin and spread skin to smooth it evenly over breasts and legs. Truss chicken.
Roast chicken for 1 hour, or until internal temperature of the thickest part of thigh reaches 180°F. Baste chicken often with any pan juices during roasting time.
Remove chicken to a carving board and tent with foil.
Discard fat from bottom of pan. Scrape out stuffing from cavity of chicken and add it to roasting pan. Boil mixture down, scraping up browned bits from bottom of pan. Add cream, parsley and remaining tarragon. Correct seasonings to taste with salt and freshly ground black pepper.