Classic Roast Chicken
Major supermarkets now offer free-range chickens birds that are raised on farms rather than in commercial coops. Though thought to be more tender, they are no more nutritious and cost more per pound.
1 stalk celery
3 1/2 lb roasted chicken
1/2 tsp dried thyme
1/2 tsp salt
1 Tbsp butter, softened, divided
1 onion, quartered
Preheat oven to 475°F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°F. Roast for 20 minutes longer.
Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.