Chef Bobby’s Fall whole roasted chicken and leeks

Ingredients  Five medium to large leeks cut into three-quarter of an inch coins washed thoroughly to remove sand.  One cup of heavy cream 4 to 5 pound chicken whole chicken skin, preferably organic Four sprigs of tarragon 4 sprigs of thyme  Six smashed cloves of garlic  4 Bay leaves  Salt pepper to taste One cup of white wine One stick of unsalted butter cut into quarter inch thick pieces Three-quarter cup of chicken stock One blender to be able to blend ingredients after chicken is roasted Set your oven at 350° convection bake if you do not have a convection bake setting set your oven to 375 Thoroughly Pat dry your chicken inside and out. Salt and pepper inside and out. Place 2 bay leaves inside and two pats of butter inside the bird.  Allow bird to rest for at least 20 minutes you’re cutting board.