5 tbsp butter for compound (+ extra melted for basting)
1 tbsp fresh chopped chive
1 large garlic clove, minced
1 tspn lemon zest
1/2 large lemon, thinly sliced
a few large chunks of carrot
fresh cracked black pepper for seasoning
Remove giblet sack, wash chicken and pat dry thoroughly. Combine 5 tbsp butter, chives, garlic, lemon zest & pepper. Rub compound butter under chicken's skin, and then all over the bird. Season the cavity and outside of bird liberally with kosher salt and pepper.
1 tbsp. baking powder
And last, but certainly not least, Gravy!
This is the basic gravy method I was brought up on. A lot of gravy is really about "eyeballing" it or about feel-- you don't want it too runny or too thick. The trick to being able to adjust your gravy is getting the roux right to start with.
Bella's Roast Chicken Gravy:
1-2 tbsp pan juices (still in roasting pan)
scant 1 tbsp all purpose flour
1 14.5 oz can chicken broth
2. Whisk until roux (flour and drippings) becomes a medium brown color.
3. Start adding chicken broth 1/3 of a can at a time-- whisking all the the while the liquid is being added. Continue to whisk as it simmers and thickens. Add more liquid, repeat until desired amt is acheived as well as desired consistency. (I'm happy to answer questions on this as I know this prob. isn't the best gravy instruction ever written! LOL!)