Roasted chicken

Ingredients

1 roaster chicken

2 carrots

2 onions

5 stalks of celery

1/4 cup garlic puree

1 lemon halfed

2 sprigs of thyme

2 sprigs of rosmary

1 garlic bulb cut in half

2 cups of chicken broth

salt to cover

pepper to cover

1/4 cup cornstarch

1/4 cup

Procedure

1.Rough chop carrots, onions, and celery then add to a roasting pan with a wire rack on top

2.Pat chicken dry then add to roasting pan and add salt and pepper to cover

3. Rub on 1/4 cup garlic puree.

4. Stuff chicken with lemon, thyme, rosemary, and garlic bulb

5.Roast in the oven at 400 for 1 hour

6.Remove chicken from the oven and deglaze bottom of the roasting pan with 2 cups of chicken stock

7. Lower oven temperature to 325 and continue roasting chicken for 1-2 hours or until it reaches the internal temperature of 165

8.Baste chicken occasionally

9.Once chicken is done remove from the roasting rack and to make a gravy with the broth you will need to strain the broth through a fine mesh stainer then add the broth to a sauce pan

10. Make a cornstarch slurry with 1/4 cup cornstarch and 1/4 water then add to sauce pan

11. Bring to a boil to thicken

12.Plate and serve