My method for roasting a chicken is to put it in a skillet. To keep it from sticking to the bottom, I make a long snake with tin foil and coil it up in a spiral at the bottom of the skillet. I season the inside and out with salt and pepper, stuff it with a gob of fresh thyme, and truss it. Then I smear a copious amount of butter over it. I place it upside down on its breast with its legs pointed toward the back of the oven. The reason being that the back of the oven will be hotter than the front and the legs take a little longer to cook than the breast. I roast it for 15 minutes at 450. I then remove it from the oven, flip it on its side, baste with some of the melted butter, add a split head of garlic to the pan, and return it the oven (legs still pointed toward the back) for another 15 minutes. Flip on the other side, baste, add 1/2 cup chopped onion, 1/4 cup chopped carrot, 1/4 cup chopped celery, and a bay leaf to the pan, roast 15 minutes. Turn it breast side up, baste, and roast until it reaches 160. After it comes out, I let the bird rest and remove the tin foil "snake" from the pan. I put it on a burner and skim off some of the fat. I'll add a teaspoon of flour to tighten it up, a few sprigs of thyme, and a splash of white wine. I'll boil that down till nearly dry and add a cup of chicken stock, simmer for a few minutes, and strain. Carve, spoon, serve.
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