Equipment
Ingredients
Main
- 1810 g chicken, whole
- 12 g salt
- 90 g unsalted butter, softened
- 22½ g fresh tarragon, coarsely chopped leaves and tender stems
- 30 ml cognac
- 6 g black pepper
Nutrition (per serving)
Method
Dry the chicken surface thoroughly using paper towels.
Apply 12g salt evenly to the interior cavity and the exterior skin of the bird.
Place the chicken on a plate and refrigerate uncovered for at least 1 hour or up to 24 hours to dry the skin.
Preheat the oven to 200°C (400°F).
Mix 90g softened butter, chopped tarragon, 6g black pepper, and 15ml of cognac in a small bowl.
Rub the butter mixture under the skin of the breast and thighs, over the exterior skin, and inside the cavity.
Position the chicken breast-side up on a rimmed sheet pan and roast for 60 minutes, or until the thickest part of the thigh reaches 74°C (165°F).
Remove the pan from the oven, pour the remaining 15ml of cognac over the chicken, and spoon the pan juices over the skin.
Place the chicken back into the oven with the heat turned off and let it rest for 10 minutes.
Chef's Notes
- For the crispiest skin, ensure the chicken is thoroughly dried inside and out before seasoning and refrigerating. This allows the skin to dehydrate, promoting crisping during roasting.
- When rubbing the compound butter under the skin, be gentle to avoid tearing it. This placement allows the butter to baste the breast meat from the inside as it cooks.
- Don't skip the resting period. It allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.
- The pan drippings are liquid gold! After resting, deglaze the pan with a splash of white wine or chicken broth to create a simple, delicious sauce to serve alongside the chicken.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 3 months — Strip meat from bones before freezing for best results.
Reheating: Reheat in a 150°C (300°F) oven covered with foil until internal temperature reaches 74°C (165°F).
