To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon salt and pepper under loosened skin and over breasts and drumsticks.
Place 8 bay leaves under loosened skin; place remaining 8 bay leaves in cavity.
Tie ends of the legs together with twine. Lift wing tips up and over back; tuck under chicken.
Place celery, carrot, and onion in a single layer in a roasting pan.
Place chicken, breast side up, on top of vegetables.
Bake at 375 for 40 minutes.
Increase oven temperature to 450, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 17
Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices.
Let stand for 15 minutes.
Remove vegetables from pan with a slotted spoon; reserve.
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure.
Pour brandy into bag; add drippings from pan.
Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag.
Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
Return vegetables to pan.
Add brandy mixture, broth, and cream to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits.
Remove vegetables from pan using a slotted spoon; discard.
Combine flour and water in a small bowl, stirring with a whisk until well blended to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer for 1 minute or until slightly thick.
Remove skin from chicken, and discard. Discard bay leaves. Carve chicken, and serve with gravy.
