Poulet a l'Estragon (Chicken with tarragon)

• 1 roasting chicken, 3 to 4 pounds
• 6 cups boiling water
• 4 tablespoons butter, softened
• 2 tablespoons finely chopped tarragon
• Salt and freshly ground black pepper to taste
• 1/4 cup dry white wine
• 1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
• 23 cup light cream (not ultrapasteurized)

1. Remove the giblets from the chicken, and reserve them for another use.
2. Place the chicken in a bowl or sink, and pour the boiling water over it.
3. This French trick tightens the skin of the bird, which in turn seals in the flavor better.
4. Dry the chicken with paper towels.
5. Preheat the oven to 375 degrees.
6. Blend the softened butter with half the tarragon and a little salt and pepper.
7. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
8. Transfer the chicken to a hot serving dish.
9. Stir the beurre manie into juices in the casserole, and cook for 1 minute.
10. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened.
11. Pour the sauce over or around chicken, and serve immediately.

chicken, boiling water, butter, tarragon, salt, white wine, butter, light cream

Taken from cooking.nytimes.com/recipes/4595 (may not work)