Adapted from Ina Garten
7 lb. roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
1/4 stick butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
For the chicken: Preheat the oven to 425 degrees F. Set aside the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Liberally season the inside of the chicken with salt, pepper, and herbs. Stuff the cavity with the bunch of thyme/rosemary, both halves of lemon/orange, and all the garlic. Stuff butter under the skin of the chicken. Cover the wing tips with foil. Place the onions, carrots, and fennel in a roasting pan (we didn’t have fennel, but added celery and potatoes). Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove chicken from oven, cover with aluminum foil and let rest for 20 minutes. Serve.
Adapted from Alton Brown
chicken giblets, etc.
onions, carrots, celery, rosemary, thyme, bay leaf } for giblet stock
1 tablespoon all-purpose flour
1 tablespoon potato starch (I’d use cornstarch)
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the giblet stock: Heat the oil in a pot over medium heat until it shimmers. Add the neck and backbone and saute 5-6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Pour in 2 cups of water and add the thyme, rosemary, bay leaf and black peppercorns. Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces by half. Strain the stock. Discard all but giblets (chop and set aside). Combine some of the cooled stock with flour and starch, and add this back to the stock, whisking constantly, raising the heat and boiling for 3-4 minutes. Remove from heat, and whisk until desired consistency achieved. Salt and pepper to taste. Add the chopped giblets and stir to combine.