Categories: Entre

Ingredients

• 1 whole chicken (3 - 3 1/2 lb)
• 1 onion, medium dice
• 3 carrots, medium dice
• 3 celery stalks, medium dice
• 1 qt strong chicken stock
• 3 tablespoons cornstarch
• 4 parsley stems
• pinch of tarragon
• pinch of marjoram

Directions

1. Remove giblets from chicken, season the inside of the chicken with salt and pepper, add ! the parsley stems, tarragon and marjoram.

2. Truss the chicken (tie with kitchen string the legs and wings against the body to make a compact, solid unit.

3. Rub the outside of he chicken with olive oil or butter (butter promotes faster browning) Season the skin with salt and pepper.

4. Place the onions, carrots and celery in a roasting pan. Place a rack over the vegetables and place the chicken breast down on the rack. Place the chicken in an oven preheated to 450F, after 15 minutes (no longer) turn the heat down to 325F.

5. After 45-60 minutes, turn the breast side up. Rub the skin with chopped parsley, tarragon, and marjoram and baste with fat in the roasting pan and finish roasting. Total cooking time is about 1 1/2 hours. Remove the chicken from the roasting pan and keep warm.

6. Set the roasting pan on the range over high heat and brown the vegetables well, but do not let hem burn.&nbs! p; Pour off the fat.Add the chicken stock to deglaze the pan. Boil until the gravy is reduced by about one-third. De-grease carefully. Stir the starch with cold water and stir into the gravy. Bring to a boil and simmer until thickened.

7. Strain the liquid using a colander with cheesecloth.

8. Season with salt and pepper.

9. Carve chicken and serve with gravy

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