Preheat oven to 325, then cook the onions and carrots on the stovetop (in a casserole just large enough to hold the whole chicken) in 2 T butter until vegetables are tender but not brown.
Rub the outside of the bird with 1.5T of the butter and place the other 1.5 T inside the bird. Sprinkle the outside with half of the salt and tarragon and the inside with the other half. Truss and arrange the chicken breast-side-up on top of the sauteed vegetables in the casserole.
Pour the wine into the casserole and add enough of the chicken broth to reach about 1/3 of the way up the chicken. Add the herbs and giblets. Bring to a simmer on top of the stove. Drape the damp cheesecloth over the breast and thighs. It should be long enough to fall into the liquid on either side so that is will draw the broth over the chicken and basted it during the cooking. Smear remaining butter over cheesecloth and top with a layer of waxed paper. Cover casserole and set in the preheated oven.
Bake chicken for 1 hour and 40 minutes. Watch to make sure that the liquid remains at a very soft simmer and adjust temperature accordingly if needed. When chicken is done (juices should run clear), remove chicken to a platter and strain the cooking juices. Return one cup of the stock to the casserole with the chicken. Cover to keep warm while you prepare the sauce.
For sauce: Melt butter in saucepan, blend in flour with a wooden spoon and stir over moderate heat until butter and flour foam together for 2 minutes without browning. Remove from heat and as soon as it stops bubbling, add 2 cups of the hot chicken stock,, blending vigorously with a wire whisk.when smooth, set over moderate heat and stir slowly as sauce thickens and comes to a boil. Boil, stirring for 2 minutes. Sauce will be quite thick.
Pour in 1/3 cup of the cream and add successive spoonfuls until sauce thins out but is still thick enough to lightly coat a spoon. Check seasoning and add salt, white pepper and lemon juice to taste. Just before serving beat in the remaining 2 T butter.
Carve the chicken and top with the sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1052.73 Kcal (4408 kJ)
Calories from fat	631.9 Kcal
		% Daily Value*
Total Fat	70.21g	108%
Cholesterol	347.22mg	116%
Sodium	795.64mg	33%
Potassium	871.5mg	19%
Total Carbs	25.21g	8%
Sugars	3.11g	12%
Dietary Fiber	1.76g	7%
Protein	66.09g	132%
Vitamin C	13mg	22%
Vitamin A	0.2mg	7%
Iron	4.2mg	23%
Calcium	89.8mg	9%

Amount Per 100 g
Calories	190.29 Kcal (797 kJ)
Calories from fat	114.22 Kcal
		% Daily Value*
Total Fat	12.69g	108%
Cholesterol	62.76mg	116%
Sodium	143.82mg	33%
Potassium	157.53mg	19%
Total Carbs	4.56g	8%
Sugars	0.56g	12%
Dietary Fiber	0.32g	7%
Protein	11.95g	132%
Vitamin C	2.4mg	22%
Iron	0.8mg	23%
Calcium	16.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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