Roast Chicken

• 3 pounds Whole Chicken
• 1/2 whole Onion, Sliced
• 1/2 cups Celery Leaves
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 2 whole Carrots, Chopped
• Salt And Pepper, to taste
• Herbes De Provence, To Taste
• 1 Tablespoon Pan Drippings From The Chicken
• 1 cup Chicken Stock
• 1 cup Beef Stock
• 2 teaspoons Fresh Thyme Leaves
• 2 Tablespoons Cornstarch
• 4 Tablespoons Port
• Salt And Pepper

1. Preheat oven to 425 F.
2. Remove giblets from inside of the chicken if necessary.
3. Wash the chicken well, inside and outside, and dry well.
4. Salt and pepper the cavity and place the sliced onion (1/2 of an onion) and the celery leaves inside.
5. Fold the wings under the chicken.
6. Julia says to fold them akimbo, which is I am sure what she meant.
7. Tie drumstick ends together.
8. Rub the outside of the chicken with the butter and sprinkle on the salt and Herbs de Provence, to taste.
9. Oil a cast iron pan or small roasting pan (use one with a V-shaped rack) with the olive oil.
10. Place chicken in the pan breast side up and put the pan into the preheated oven.
11. Roast the chicken, basting it every 10 minutes for 30 minutes.
12. Then remove the chicken from the oven.
13. Scatter the chopped onions and carrots around the chicken and reduce the oven temperature to 350 F. Put the chicken back into the oven.
14. Continue to baste every 10 minutes now including the vegetables.
15. The chicken will take an hour and 10 to 20 minutes total to reach an internal temperature of 170 F. When its done remove chicken from the oven.
16. Remove chicken from the pan and let it rest on a cutting board while you make the sauce.
17. Remove vegetables and all of the drippings from the pan but leave 1 tablespoon of drippings.
18. Heat the pan on the stove over medium heat and add the chicken and beef stock.
19. Bring up to a rapid boil and reduce heat slightly.
20. Add the fresh thyme leaves.
21. Stir the cornstarch and port wine together in a small bowl or cup then add it to the sauce stirring constantly.
22. Adjust seasoning with salt and pepper.
23. If too thick adjust with more stock.
24. Slice chicken and serve over mashed potatoes with cooked green beans (or veggie of choice) and the roasted carrots and onions.
25. Pour the sauce over and serve immediately.
26. Adapted from Julias Kitchen Wisdom by Julia Child.
27. Copyright 2000 by Julia Child.
28. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

chicken, onion, celery, butter, olive oil, onion, carrots, salt, pan, chicken, beef, thyme, cornstarch, salt

Taken from tastykitchen.com/recipes/main-courses/roast-chicken/ (may not work)