4 tablespoons unsalted butter, very soft
1 tablespoon brandy
2 teaspoons vanilla extract
1 1/2 teaspoon sugar
1 1/2 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1(3 1/2-to 4 pound) chicken, patted dry with paper towels
(also you can use chicken drums, chicken thighs, or chicken breast with the skin on it)
Preheat the oven to 400 F. If you want to use a whole chicken, in a medium bowl, whisk together the butter, brandy, vanilla, sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until it forms a smooth, supple spread (at first it will seem to curdle, but continue beating until it gets smooth).
Season the chicken, including the cavity, with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
If you use parts of chicken, then follow the first step adding the entire amount of salt and pepper to the mix.
Fill your hand with the mixture of butter and other ingredients and gently slide your fingers beneath the skin of the breast(if you use a whole chicken), slathering butter on the flesh as you go. Work your way down to the thighs. Repeat until you have used all the butter.
If you use only parts of the chicken then just massage the butter on each piece of chicken until you used all the mixture.
Place the chicken on a rack set over a rimmed baking sheet, but if you use only parts of chicken then a baking glassware or any other bakeware will do the job. Make sure the chicken is not crowded in the pan.
Roast until the thigh juices run clear when pierced with the tip of a knife and the skin is crisp and golden, about 1 hour and 15 minutes(depending on your oven). Let rest for 10 minutes before carving and serving.