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1
Preheat oven to 425 degrees.
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2
Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
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3
Truss the chicken and dry it thoroughly.
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4
Rub the skin with 1 Tb. butter.
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5
In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
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6
Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
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7
Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
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8
Reduce oven to 350 degrees.
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9
Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
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10
Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
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11
Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
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12
When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
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13
While the chicken is sitting, remove all but two tablespoons of fat from the pan.
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14
Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
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15
Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
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16
Pour a spoonful over chicken and serve the rest at the table as gravy.
