准备

• 将烤箱加热到450°F。从鸡肉腔中取出gipleter（如果需要的话，除了库存外，但不要包括肝脏，这会使库存苦涩）。从开口周围拉任何松散的脂肪。将鸟冲洗内外，然后轻拍干燥。用软化的黄油在整个鸡肉上擦拭鸡肉，将黄油轻轻地推在乳房皮肤下。在外面撒上盐和胡椒粉，然后将草药小树枝塞进其中。
• Put the chicken, breast side up, on a V-shaped rack (or a flat rack) and set the rack in a roasting pan just larger than the rack. Roast for 15 to 20 minutes, reduce the heat to 375°F, and continue roasting for an additional 45 minutes for a total of about 1 hour for a 3-lb. chicken. (For larger birds, add another 10 minutes for each additional pound.) The chicken is done when the leg wiggles freely in its joint and when the juices run clear from the thigh when you prick it and from the cavity when you tilt the bird. A thermometer inserted into the lower meaty part of the thigh should register 170°F. Set the chicken on a warm platter, propping up the hindquarters with an inverted saucer, and tent with foil to keep it warm while you make the sauce. Remove the rack from the pan.
• Make the sauce from the pan drippings: Tilt the pan and spoon off as much fat as possible. (Be sure to reserve some of the fat for the vinaigrette.) Set the pan over high heat to caramelize all the juices, but be careful not to let them burn. Deglaze the pan with the cognac or brandy, scraping up all the drippings. Boil until the liquid is just a syrupy glaze, add about 1-1/2 cups of the broth, and boil it down to a sputtering, bubbling glaze. Repeat with another 1-1/2 to 2 cups broth, boiling that down until it’s reduced to about 2/3 cup sauce. Add the herbs and cream (if using); taste and adjust the seasonings.
• Make the salad and serve: Whisk the shallot, vinegar, and mustard in a small bowl. Whisk in 3 Tbs. of the reserved warm chicken fat, and add salt and pepper to taste. Toss with the greens and serve immediately with the carved chicken, drizzled with some sauce.