Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | (1.75 - 2) chicken (3 1/2 - |
| 4 \N | Lb) |
| 2 ounces | Or 60grm butter |
| 1 each | Strip orange rind |
| 1 teaspoon | Dried tarragon |
| ½ each | Clove garlic |
| \N \N | Salt and pepper |
| ½ cup | Hot water |
| ½ cup | Cream |
tie the chicken legs together, mix together half the butter, the chopped tarragon and crushed garlic. Season with salt and pepper and place inside the bird with the orange rind. Spread the breast thickly with remaining butter. Place the chicken in crockpot and dissolve a chicken cube in hot water. Pour stock around the chicken, cover and cook on low for 6 - 8 hours or high for 4 - 6.
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