1. In A Small Saucepan, Melt 1/2 Cup Butter; Stir In Lemon Juice, Chives And Tarragon. Set Aside. Make The Stuffing; In A Medium Saucepan, Melt Remaining Butter. Add Celery And Onion. Add Broth And Wine. Bring To A Boil. Stir In Rice And Nutmeg. Cover And Simmer For 20 Minutes Or Until Liquid Is Absorbed. Stir In Dried Fruit, Raisins And Pecans. Set Aside To Cool. 2. Preheat Oven To 350 Deg F. Lightly Spoon The Dressing Into The Chicken Neck And Body Cavities. Bring Neck Skin Over Stuffing; Secure With Poultry Pins. Lace With String To Hold Closed. Tie Legs Together. Pin Wings To Breast. Place Extra Stuffing In A Greased Baking Pan. Cover And Bake The Last 30 Minutes Of Roasting Time. Insert A Thermometer Into The Thickest Portion Of The Thigh, Away From Any Bones. In A Large Pan, Combine Parsnips, Brussel Sprouts And Leeks. Place The Chicken On Top Of The Vegetables. Baste With Some Of The Reserved Herb Butter. Cover And Roast For 1 1/2 Hours. Baste Occasionally. Remove Foil; Roast Chicken Another 1/2 Hour Or Until Thermometer Reads 170 Deg F. Serve With Roasted Vegetables And Dressing.