Mum's tarragon chicken

A bit more from Elizabeth David, and a recipe right in my personal "top 5 things to eat" list.

The following recipe is much more my Mum's. Most Elizabeth David recipes tend to be light on detail, such as for how long to cook the thing. Here is a bit more instruction. You end up with a juicy, nicely roasted bird with crisp skin, accompanied by a delicious, fragrant gravy.

I've been told that the trick is to search out French tarragon, as opposed to Russian, as there is a big difference in flavour. There is a little bunch in a ceramic pot outside our back door, but it has failed to sprout so you can't have any.

Mum's tarragon chicken (serves four)
1 x Medium free range chicken, approx 3lb or 1 1/2 kg
50g butter
Large tablespoon French tarragon
Large clove of garlic
Small glass of brandy
Creme fraiche

Pre-heat the oven to gas mark 6/ 200c/ 400f. Make a herb butter, by mashing together the softened butter with the tarragon, finely chopped garlic and plenty of seasoning. Smear the bird all over with the butter, and shove some under the skin. Cook the chicken on a wire rack, resting the bird on its side, turning it over half way through, for 1 hour 20 minutes. When the time is up, heat the brandy in a small saucepan, ignite, and pour all over the bird. Turn the oven off, open the oven door, and return the bird, to allow the meat to rest and the flavour of the gravy to develop. 15 minutes will do it. Finally, place the bird on a carving tray, and whisk a couple of tablespoons of creme fraiche into the juices. Serve the gravy separate.