Summer Chicken with Cream and Tarragon Sauce

Ingredients:

3 lb. (1.5 kg.) chicken
4 tbsp. butter
2 tsp. tarragon
juice of 1 lemon
3 carrots, peeled and roughly chopped
1 onion, peeled and halved
1 bouquet garni, combination of herbs ( usually parsley, thyme and bay leaf) tied together
3 tbsp. dry vermouth
4 egg yolks
1/2 cup cream
salt and pepper to taste
1 tbsp. Madeira wine
tarragon sprigs, to garnish

Procedure:

Rinse chicken with cold water and pat dry using paper towels. Beat together butter and tarragon until smooth and rub inside chicken cavity and just under skin. Rub lemon juice all over chicken. Place chicken in a large saucepan with carrots, onion, bouquet garni and dry vermouth. Add sufficient water to cover chicken. Place over medium heat. Cover and simmer 1 to 1 1/2 hours. Remove chicken and place on a large plate to cool for 20 minutes, then carve into large portions and remove skin. Skim as much fat as possible from top of cooking liquid. Measure out 2 cups of cooking liquid, gradually add combined egg yolks and cream and beat well. place in a double broiler and cook, stirring constantly until thicken. Season to taste and add Madeira. Arrange chicken in a single layer in a shallow dish and spoon over sauce. Garnish with srips of fresh tarragon and refrigerate for at least 1 hour before serving. Makes 6 servings.