Jane’s Roasted Chicken

B Cumbie

One small whole chicken - preferably organic

Celery

Carrots

Garlic bulb

New potatoes

Onions

Olive oil

Salt and pepper

Tablespoon of cornstarch

Chicken or beef broth

2 to 3 tablespoons of butter

Wash the chicken under cold water and pat dry. Salt and pepper the inside cavity of the chicken. Stuff the cavity with half of an onion, and several stalks of celery including the leaves. Close the opening with a toothpick or a metal prong.

Cover the outside of the chicken with olive oil. Sprinkle the entire chicken with sea salt and pepper. Be generous with the pepper. Place in a roasting pan and roast for one hour at 425°.

Prepare all the vegetables for roasting. Peel the onions and cut into quarters, peel the carrots. Clean the celery and chopped the carrots and celery into three or 4 inch pieces. Wash the potatoes but leave them home unless they are very large. Put in a bowl, salt and pepper and drizzle with olive oil.

Take the whole clove of garlic and peel off as much of the skin as possible. Slice off the top so that the garlic bulbs are exposed. At this point leave the bulb as a whole bulb.

After the chicken has roasted for 1 Hour, Arrange the vegetables around the chicken. Place the garlic bulb in the pan and drizzle the exposed garlic with olive oil. Place back in the oven and roast for another hour.

Remove from oven, remove chicken and vegetables to a platter. take the garlic bulb and squeeze the softened garlic out of the bulb into the juices left in the pan. If there’s not enough juice add chicken broth or beef broth. Thicken with cornstarch that has been added to ¼ cup of cold chicken broth or water. Add just a little bit at a time to get the desired thickness. Once it is thick, add the 3 tablespoons of butter and serve over the chicken and vegetables

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