Ingredients
1 (4-pound) whole chicken
2 teaspoon coarse gray sea salt or 2 1/2 teaspoons kosher salt (such as Diamond Crystal)
6 tablespoons unsalted butter, softened
1 bunch fresh tarragon, leaves and tender stems coarsely chopped (about 3/4 cup)
2 tablespoons Cognac
1 teaspoon freshly ground black pepper
Directions
1
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.
2
When ready to cook the chicken, heat the oven to 400 degrees.
3
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.
4
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.
5
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.