The Perfect Roasted Chicken
1 - 4/5 Pound Whole Chicken
2 Fresh Rosemary Stems
6 Garlic Cloves, slightly smashed to release flavor and aromas
1 Lemon, cut in quarters
Sea Salt And Fresh Black Pepper
2 Tbsp. Unsalted Butter
2 Tbsp. Flour
1 Cup Chicken Stock
Clean and pat dry the chicken, season the inside and outside with salt and pepper.
Refrigerate over night, uncovered.
When you are ready to cook the chicken preheat the oven 400 degrees.
Stuff the cavity of the chicken with rosemary, garlic and lemon.
Roast the chicken for 60-90 minutes or until the temperature reaches 160 degrees. (Check temperature after 60 minutes of roasting the chicken.)
Remove from the oven and let it rest for 15 minutes.
Remove the chicken from the roasting pan.
Over low-medium heat, put the roasting pan or cast iron skillet over the heat, add the butter and flour.
Cook the butter and flour scrapping chicken drippings for 3 minutes.
Add the chicken stock and let it reduce for 3-5 minutes, or until thicken. Season with salt and pepper and serve with chicken, enjoy!