Clean and wash the chicken inside and out. Mix salt and pepper to taste and rub over fowl. Stuff with your favorite dressing.
Melt the butter in a roasting pan and brown the fowl on top of the stove. Add champagne, cover and roast in a preheated 350° oven 20 minutes per pound, or until tender.
Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes. Season with additional salt and pepper if necessary.
Carve the fowl and serve the sauce over individual portions.