Tarragon cut chopped, mixed with 20 g butter and filled chicken. The chicken is placed in a pot, pour boiling water, add salt, pepper and vegetables and boil under a lid on low heat. Prepare a light roux from the butter and flour, dilute with milk and 1/2 cup (100 ml) chicken broth, add salt, add pepper, herbs and the connection is boiled for half an hour. Limp chicken cut into portions, place in a dish and pour with the strained sauce. Serve with steamed rice.