2 2-pound broilers

2 tablespoons dried tarragon

salt, pepper

½ cup dry white wine

2 tablespoons butter or margarine

½ cup cold stock or water

Split broilers; rub inside and out with damp cloth; season cavity with freshly ground pepper and a little salt. Place skin side down in broiling pan; place 1 tablespoon tarragon butter in each cavity. Broil 4-5 inches from heat until well browned; turn chicken, brush with pan juices; broil again for 8-10 minutes. Reduce heat to 350 F.; add wine and bake in oven for 12 minutes. Cool; wrap in foil; refrigerate.