1 chicken 1/4 cup unsalted butter, melted 2 sprigs tarragon 1 cup vermouth 1/2 cup cream Salt Fresh ground pepper
Preheat oven to 375 degrees. Wash and dry chicken and rub inside and out with butter. Place tarragon sprigs inside cavity and season inside and out with salt and pepper. Place chicken on a roasting pan and in the oven for 45 minutes. Increase temperature to 450 degrees F. and roast for another 30 minutes or until done. Baste chicken with juices occasionally. Remove chicken from roasting pan and pour off juices and any browned bits into a saucepan. Heat over medium heat and add remaining vermouth and cream. Let simmer until reduced by about 1/3. Season to taste with salt and pepper. Carve chicken and pour sauce over to serve.