Ingredients: 
4 lbs. roasting chicken 
2 tbsp. butter 
1 tsp. tarragon leaves 
1 tsp. salt 
Dash of pepper 
1 lb. shrimp in shell 
1 (10 1/4 oz.) can condensed chicken broth, undiluted 
1 sm. onion 
1/8 tsp. dried red pepper 

SAUCE: 

1 tbsp. butter 
1 tbsp. flour 
1 (16 oz.) can tomatoes, drained 
1/3 cooking liquid from shrimp 
2/3 c. dry white wine 
2/3 c. heavy cream 
1/2 tsp. salt 
1/2 tsp. pepper

Preheat oven to 400 degrees. Combine 2 tablespoons butter with tarragon, 
1 teaspoon salt, and the pepper. Mix and place 1/2 in cavity of the chicken. 
Spread rest over the chicken. Roast 1 hour