Roast Chicken

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   1. Put cast iron skillet in oven. Preheat oven to 450 degrees.

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   2. wash chicken inside and out. Dry with paper towels

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   3. crush 1 sprig rosemary in hand. Rub over chicken skin. Salt and pepper skin.

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   4. stuff cavity with onion and 1 sprig rosemary

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   5. put chicken in skillet. Roast at 450 degrees for 15 minutes.

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   6. turn oven down to 375 degrees. Roast until thermometer in thigh reads 170 (about 1 hour)

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   7. remove pan and pour juice from interior into skillet. Place chicken on carving board.

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   8. put skillet on stovetop (remember: handle is hot!). Set flame at medium high.

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   9. Add flour. Cook for about 3 minutes.

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    10. Add chicken stock gradually, whisking thoroughly to break up any lumps until you have a nice gravy.

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    6. carve and serve.

No additional tips available.