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1
Preheat the oven to 350.
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2
In a small bowl, blend 1 stick of the butter with 2 tablespoons of the tarragon and season with salt and pepper.
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3
Loosen the skin of the chicken over the breasts and legs and spread the butter under the skin.
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4
Put the thyme, rosemary and bay leaf in the cavity and season with salt and pepper.
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5
Season the outside with salt and pepper.
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6
Put the chicken in a roasting pan and roast for about 1 1/2 hours, turning the pan a few times for even cooking.
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7
The bird is done when the juices from the inner thigh run almost clear.
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8
Meanwhile, in a large skillet, cook the bacon over moderate heat until browned and lightly crisp, 5 minutes.
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9
Drain on paper towels; discard the fat.
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10
In the same skillet, melt the remaining 2 tablespoons of butter.
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11
Add the chestnuts, season with salt and cook over moderate heat until glazed, 3 minutes.
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12
Add the grapes and the remaining 1 tablespoon of tarragon and cook until the grapes are about to burst, 4 minutes.
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13
Add the bacon.
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14
Season with salt and pepper.
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15
Transfer the chicken to a carving board and cover loosely with foil.
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16
Pour the pan juices into a glass measuring cup and skim off the fat.
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17
Pour the pan juices into a small saucepan and simmer over moderately high heat until reduced to 1/3 cup, about 2 minutes.
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18
Carve the chicken and serve with the grapes and chestnuts; pass the pan juices.
