method
1. Truss the chicken neatly. Cream together the butter and tarragon. Crush the garlic and blend it into the butter. Season to taste with salt and pepper.
2. Spread some of the tarragon butter over the bird and put the rest inside.
3. Place the bird on its side on a rack in the roasting pan. Pour in the stock and cook in a moderately hot oven (200°C, 400°F) for 20 minutes.
4. Turn the bird on to the other side, baste and roast for another 20 minutes. Turn the chicken breast upwards and baste again.
5. Continue roasting for a further 20 minutes or until the juice runs amber-coloured when the thigh is pierced with a skewer.
6. Place the chicken on a heated serving dish and keep warm. Remove the rack from the roasting pan.
7. Pour off the fat, retaining the juices. Add the brandy or sherry, boil, then stir in the cream. Season and pour into a warmed sauce boat.
