6 tbsp. butter (divided)
1/4 c. blue cheese
1 tsp. dry mustard
Chives and tarragon (chopped) to taste
1 (3 1/2 - 4 lb.) whole fryer chicken
Salt, freshly ground black pepper (to taste)
1 carrot (finely diced)
1 onion (finely diced)
3 garlic cloves (finely diced)
1 celery rib (finely diced)
Rosemary and thyme (chopped) to taste
2 tbsp. white wine
1 c. heavy cream

Preheat the oven to 375 degrees.

Blend together 4 tablespoons butter, blue cheese, dry mustard, chives and tarragon. Loosen the skin on the breast of the chicken by gently running your fingers underneath it. Push the blue cheese mixture between the skin and the meat. Fold the wing tips under the bird and truss. Season the outer skin with salt and pepper.

Place 1 tablespoon butter in a roasting pan. Place pan in hot oven to melt the butter. Add the chicken and roast 10 to 15 minutes, turning the bird in the butter from time to time to brown evenly on all sides.

Add carrot, onion, garlic, celery, rosemary and thyme, and continue roasting 20 to 30 minutes more. Moisten the bird with pan juices from time to time during the roasting.

In a small saucepan, melt remaining tablespoons butter. Add wine and cream and simmer. Strain the pan juices and add to the cream sauce; continue simmering until the sauce reduces to the desired consistency. Strain and adjust seasonings. Serve the sauce on the side with the roast chicken. Serves 4.