Epicurious.com has a lot of excellent information for budding chefs. From the info on this page, I managed to make an excellent chicken. (Edit - that page is now gone. This page has good instructions. )



- 3 Tbsp butter, softened
- your favorite dried or fresh herbs - I used parsely, a tad of thyme, garlic powder, and the "mystery herb" I bought a long time ago at the bulk store and forgot to label.
- salt and pepper - I used about 1 tsp each
- 1 celery stalk, chopped
- 1 small onion, chopped

Combine the butter and herbs. Spread mixture inside the cavity and under the skin. Fill the cavity with the onion and celery. Roast as in the instructions linked above.

At the same time, I made stock on the stove from the giblets and neck fat. After the chicken was done, I added the pan drippings to this stock.

I don't have a roasting rack, so I had to leave the chicken breast side down for the entire cooking time.

It turned out delicious! The meat is so tender, it just melts in your mouth. The skin was nice and crispy.