Roasted Chicken

1 Whole Chicken
2 Celery stalks chopped
1 Onion chopped
3 Whole Garlic Cloves
4 Slices of Lemon

Rub:
½ cup of Butter melted
1 T Thyme
1 T crushed Rosemary
3 Garlic cloves crushed
1 tsp salt
½ tsp pepper

Stock:
2 Cans of Chicken Broth
2 Celery Stalks chopped
Giblets and neck bone
1 Carrot chopped
1 T Poultry seasoning
1 Onion
1 tsp salt
1 T Olive Oil

Preheat the oven to 350. Clean out the chicken and save all of the insides (except for the liver). Stuff the chicken with the celery, onion, garlic and lemons. Mix together the butter, thyme, rosemary, salt, pepper and garlic. Lift up the skin and pour 2/3 of the butter mixture over the inside of the chicken between the skin and the meat and around the thighs as well. Pour the remaining of the butter over the top of the chicken and rub all over. Place chicken in an oven bag and follow directions on bag. Cook the Chicken at 350 for 1 ½ or until the temperature of the chicken reads 180.

While chicken is cooking, heat a stock pan with oil. Add Giblets and bones to pan. Cook until browned on both sides. Add celery, onion, carrot, seasoning and salt. Cook until tender. Add Chicken broth and bring to a boil. Once boiling reduce heat to low and cover slightly with a lid. Simmer for 30 min. Turn of heat. This is what you are going to use to make the gravy.

Gravy:
¼ cup of butter
¼ flour
Stock
Drippings from chicken
Salt and pepper to taste

Heat butter until melted. Add flour cook and stir for about two minutes. Add stock, and drippings from chicken. Cook until thickened.