dry herbs. I prefers Italian seasoning, parsley, thyme, lemon & pepper, black pepper
2 cloves garlic
flour
Directions
Take chicken out – rinse and pat dry. Take out giblets and set aside.
Season the whole chicken and let it marinated in the fridge cover for at least 1hour
Chop up the scallions and garlic. On a medium pan put in some 1/2 stick of butter and garlic and your choice of dry herbs. Once hot add in chopped giblets and sizzle them for a bit. Add in water about two cups and scallions and cover on medium until it starts to boil
Once it’s boiling set it on low and let it simmer for up to 3-4hours.
Turn on your oven and pre-heat to 425 degrees
Take chicken out of fridge and place on your cooking pan. Breast should be facing up.
Cover with aluminum foil for the first 2 hrs. In the pan had in some water
After the two hours take off the aluminum foil and spread butter on the chicken and squeeze some fresh orange juice on it. Cook for another 1.5 hour keeping an eye on it. Repeat the butter & juice a few times to get the skin crispy and a juice bird.
Giblets are still simmering – the last 30mins of chicken in the oven strain out all the giblets and herbs from the pot. Leaving you just the juice.
Turn on stove to Medium again and add in remainder of butter and start whisking in flour very slowly. You should get a gravy like consistency which is what you’re looking for.
Take out chicken as you want it to rest for at least 20mins before cutting it. If you have some water/chicken drippings left on your roasting pan add it to your gravy.
