Preheat oven to 200C (180C) or Gas 6. Season the chicken with salt and ground black pepper.
Put three sprigs of tarragon inside chicken cavity.
Squeeze lemon over chicken and put inside cavity. Smear chicken with butter.
Cook for 15 minutes at 200C (180C fan) or Gas 6 then lower temperature to 180c (160C fan) or Gas 4.
Cook for 1 hour, then insert a sharp knife in the chicken thigh, it is ready if the juices run clear.
Remove from oven, cover with foil and leave to rest in a warm place.
Pour the excess fat from the tin and put over a moderate flame. Pour in the Noilly Prat or wine and boil, scraping in the residues from the chicken
Boil until reduced to no more than 1-2 tbsp. Add the stock and a sprig of tarragon. Boil again until reduced by one third.
Stir in the creme fraiche and boil until reduced to a light coating consistency.
Add the rest of the chopped tarragon. Serve the carved chicken with the tarragon cream sauce.
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