Instructions: Rub chicken inside and out with salt, and place butter and celery in cavity. Set chicken on rack in a baking pan and brown in 425 oven for 15 minutes. Remove from oven. Pour over warm brandy and ig- nite, basting chicken until flame dies. Drench with port and cream; sprinkle with pepper and add more salt, if needed. Bake in 325 oven, basting frequently until chicken is a deep brown and cooked through. Tilt chicken to drain cavity juices into pan. Transfer to a board to carve and serve on French bread slices; spoon over the pan juices.

Makes 4 to 6 servings.

Caution: Use a long-handled spoon when basting chicken with flaming brandy!

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