Roast Tarragon-Cognac Chicken
The sophisticated, French flavors of brandy, butter and tarragon season this golden-skinned roast chicken, adding panache to an easy and straightforward recipe, adapted from Christiane Baumgartner via her daughter, Florence Chapgier, a reader. Serve it with mashed potatoes or polenta, to absorb the buttery juices. And if you’re not a tarragon fan, fresh thyme is a milder substitute. Makes 4 servings
1 (4-pound) whole chicken 1 bunch fresh tarragon, leaves 2 teaspoon coarse gray sea salt and tender stems coarsely or 21⁄2 teaspoons kosher salt chopped (about 3⁄4 cup) (such as Diamond Crystal) 2 tablespoons cognac 6 tablespoons unsalted 1 teaspoon freshly ground butter, softened black pepper
Pat the chicken dry and salt the bird inside and out. Transfer to a plate or baking dish, preferably on a rack, and refrigerate uncovered for at least 1 hour or overnight.
When ready to cook the chicken, heat the oven to 400 degrees.
In a small bowl, combine butter, tarragon, 1 tablespoon cognac and the pepper. Rub mixture inside the chicken cavity and over and under the chicken skin.
Place chicken on a rimmed sheet pan or in a large, ovenproof skillet. Roast, breast side up, until the skin is golden and crisp, and the juices run clear when you insert a fork in the thickest part of the thigh (165 degrees), about 1 hour.
Turn off the oven — don’t skip this step, as you don’t want the cognac to overheat and catch fire — and transfer the pan with the chicken to the stovetop. Pour the remaining 1 tablespoon cognac over the bird and baste with some of the buttery pan juices. Immediately return the chicken to the turned-off oven and let rest there for 10 minutes before carving and serving.