- 1 whole roasting chicken ( 3-4 lbs) at room temperature, well-rinsed and patted dry
- 1 Tbs poultry fat or substitute with butter
- 4 Tbs unsalted butter
- several sprigs of rosemary and thyme
- 6 cloves garlic
- 1/2 lemon
- kosher salt and freshly ground pepper
Preheat oven to 425 F
Place the liver, gizzard, heart and neck inside the cavity of the chicken, along with herbs, quartered lemon, and halved cloves of garlic. Truss with household string and place the chicken in a roasting pan just large enough to hold it. Rub the chicken all over with the poultry fat and season with salt and pepper.
Place the roasting pan in the center of the oven. Roast, basting every 15 - 20 minutes or so, to ensure even browning without drying out, until the juices run clear when the thigh is pierced with a fork, about 1 ½ hours for a 4 lb chicken.
Remove the chicken from the oven. Pour any juices from the chicken cavity into the roasting pan. Allow the chicken to rest for 10 minutes before carving.
Meanwhile, add the butter and 3 Tbs of water to the roasting pan, and deglaze the pan over high heat, scraping up any caramelized bits of skin that stick to the pan. Cook until the liquid is reduced to a syrup, 2 to 3 minutes.
Carve the chicken and place the pieces on a warmed platter. Pour the sauce over the chicken. Arrange fresh herbs around the chicken for garnish.