1 chicken, about 3 1/2 lb.
Salt
10 sprigs fresh tarragon
1 oz. butter
3/4 c. (6 fl. oz.) chicken stock
3/4 c. (6 fl. oz.) heavy (double) cream or creme fraiche

Season the chicken inside and out with salt. Place 8 sprigs of tarragon inside the cavity of the chicken.

Melt the butter in a pot just large enough to hold the chicken. Brown the chicken on all sides for about 10 minutes. Remove from the pot and discard the butter. Pour in the stock and deglaze the pot, scraping up browned bits with a wooden spoon. Return the chicken to the pot, cover and cook over low heat for 1 hour and 20 minutes.