Ingredients

Let’s Cook!

• 1
  Begin by drying the chicken. Place the chicken on a wad of paper towels to dry the bottom. Dry the top with extra paper towels.
  
• 2
  Preheat oven or grill to 450F
• 3
  Heavily salt the interior of the bird.
  
• 4
  Set aside one sprig of rosemary and a few sprigs of thyme. Stuff the remaining rosemary, thyme, and sage into the birds cavity.
  
• 5
  Begin trussing the bird by cutting a 8-10 ft length of butcher's twine. Lay the twine out horizontal to you and place the bird breast side away from you on the twine.
  
• 6
  Wrap the twine up to the birds arm pits
  
• 7
  Pull the neck skin over the breast and cross the twine over the pulled skin to keep it in place.
  
• 8
  Pull the twine over the wings and down toward the legs. Cross the string over under the point of the crown.
  
• 9
  Pull the crossed twine tight. My wings slipped out here taking photos. Keep them tucked.
  
• 10
  Wrap the taught twine under and back around the legs. When you pull this it will cinch the legs out to cook up crispy.
  
• 11
  Cross the twine one more time and cinch the legs so they jut out.
  
• 12
  With the twine held tight, flip the bird
  
• 13
  Tie the truss off by looping the twine 3 times over and pulling tight. Make a knot and cut the twine. Your bird is ready.
  
• 14
  Give the bird a light spray with pam. I like this more than oil because its light and consistent. Heavily salt and pepper the bird. Theres a time for lots of spices... this is not that time. You're trying to make a crispy savory chicken and you want that chicken to shine.
  
• 15
  Place the chicken on a large shallow pan or over indirect heat on the grill with a pan underneath to catch drippings. Set a timer for 40 min.
  
• 16
  Combine the potatoes, carrots, onions, garlic, reserved herbs, 2 Tbsp mustard, juice of lemon, salt, pepper and 2 Tbsp of oil or your favorite fat ina shallow pan. I used bacon fat. Feel free to add any extra veggies you have in the fridge. I had some cherry tomatoes and a small eggplant.
  
• 17
  At 40 min place the veggies into the oven. Check the bird.
  
• 18
  Continue roasting the bird until 161F. About 1 hour and 30 min total. Toss the veggies while cooking a few times to coat juices.
  
• 19
  Strain the reserved juices from the chicken pan. Add the separated fat to a small sauce pan over medium heat. Add the flour to make a roux. Whisk the roux for 3 min. Add the remaining chicken juices along with the stock and garlic cube. Bring to a simmer to thicken and then season with salt, pepper and parsley
  
• 20
  Plate the chicken on a bed of the roasted vegetables and pour a ladle of gravy over top of it all.