Tarragon Chicken

Preparation:

Preparation: Clean the chicken; flame it, wash it and dry it. Rub it with the juice of half a lemon inside and out. Wash the tarragon, dry it gently and chop it. Place the softened butter at room temperature, the tarragon and a pinch of salt and freshly ground pepper in a bowl. Stir the mixture with a wooden spoon making it blend well. Insert it inside the chicken, sew the opening with a white kitchen thread and place it in a baking tray. Sprinkle the chicken with salt and pepper, drizzle it with oil and put the container in a preheated oven at 180 degrees for 40-45 minutes, often basting it with the cooking juices, until the chicken is golden brown. Remove from the oven, drain the chicken and place it on a serving plate. Remove the fat from the cooking juices, add 3 tablespoons of water, mix with a wooden spoon and remove all the juices. Add the egg yolk lightly beaten separately together with the cream, heat the sauce for a few seconds making it slightly thicken and pour it into the gravy boat. Serve the chicken hot accompanied with the sauce.