1 (3-3 1/2 lb.) broiler fryer
1 carrot, peeled & chopped
1 onion, peeled & chopped
1 tbsp. butter
1 bay leaf
1 c. dry white wine
1 c. chicken stock
1 tsp. tarragon
Salt & pepper

Wash fryer. Pat dry. Saute carrots and onions in butter in a large frying pan. Transfer vegetables to crockery pot. Brown fryer in remaining drippings. Transfer to crockery pot. Add bay leaf, wine, stock, tarragon, salt and pepper. Cover. Cook on low (200 degrees) for 8 hours. Remove chicken from crockery pot. Keep warm.

Pour juices into saucepan. Skim fat. Boil down until reduced to 1 cup. Pour into sauce bowl. Carve chicken. Serve on warm platter. Pass sauce. Makes 4-6 servings.