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1
Rinse the chicken thoroughly, and pat dry.
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2
Rub the skin and cavity with the lime juice, then sprinkle with salt, pepper, and cayenne; set aside for 15 minutes to let the flavors soak in.
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3
Smear the chicken evenly with the softened butter, and stuff the cavity with onion, garlic, and celery.
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4
Place into a pot that is just big enough to hold the chicken, breast-side up.
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5
Pour in the bottle of wine, cover the pan, and bring to a boil over high heat.
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6
Reduce the heat to medium-low, and gently simmer the chicken until tender, 1 to 1 1/2-hours.
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7
When the chicken has cooked, remove it, and continue simmering the broth.
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8
Melt 2 tablespoons of butter in a saucepan over medium heat.
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9
Stir in the shallots and garlic, cook until the shallots soften, and turn translucent.
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10
Strain the chicken broth through a fine mesh sieve, and add to the shallots.
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11
Pour in the brandy, and bring to a boil over high heat.
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12
Reduce heat to medium, then simmer for 10 to 15 minutes.
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13
While the sauce is simmering, remove the vegetables from the cavity of the chicken and discard.
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14
Remove the breast meat, legs, and any other meat remaining on the bones.
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15
To serve, cut the breast into 1/2-inch thick slices, and separate the legs into drumsticks and thighs.
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16
Arrange the chicken on a serving dish, and bathe with the sauce.
