1 free range chicken 1/2 cup butter, softened 1-1/2 shallots, minced 1 Tablespoon fresh tarragon, minced 1-1/2 teaspoons gf dijon mustard 1-1/2 teaspoons coarsely ground pepper Salt
Rinse chicken and pat dry.
In a bowl combine butter, shallots, tarragon, mustard and pepper; mix together.
Rub chicken inside and out with butter mixture. Carefully loosen skin from breasts and legs and insert remaining butter mixture beneath skin. Season chicken inside and out with salt.
Preheat oven to 450 degrees.
Place chicken on rack in roasting pan and roast for 30 minutes. Reduce temperature to 350 degrees F and continue roasting for 1 hour to 1 hour and fifteen minutes, or until temperature reaches 180 degrees F.