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1
Preheat oven to 425 degrees.
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2
Sprinkle the inside of the chicken with 1/4 tespoon salt, and smear in half the butter.
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3
Truss the chicken.
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4
Dry it thoroughly, and rub the skin with the rest of the butter.
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5
Place the chicken breast up in the roasting pan.
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6
Strew the vegetables around it, and set it on a rack in the middle of the 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, on the right side for the last 5 minutes, and basting it with the butter and oil after each turn.
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8
Baste rapidly, so oven does not cool off.
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9
Reduce oven to 350 degrees.
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10
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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11
Regulate oven heat so chicken is making cooking noises, but fat is not burning.
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12
Halfway through estimated roasting time, salt the chicken (1/4 teaspoon) and turn it on its other side.
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13
Continue basting.
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14
Fifteen minutes before end of estimated roasting time, salt (1/4 teaspoon) again and turn the chicken breast up.
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15
Continue basting.
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16
Indications that the chicken is almost done are: a sudden rain of splutters in the oven, a swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket.
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17
To check further, prick the thickest part of the drumstick with a fork.
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18
Its juices should run clear yellow.
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19
As a final check, lift the chicken and drain the juices from its vent.
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20
If the last drops are clear yellow, the chicken is definitely done.
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21
If not, roast another 5 minutes, and test again.
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22
When done, discard trussing strings and set the chicken on a hot platter.
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23
It should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues.
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24
Remove all but two tablespoons of fat from the pan.
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25
Stir in the minced shallot or onion and cook slowly for 1 minute.
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26
Add the stock and boil rapidly over high heat, scraping up coagulated roasting juices with a wooden spoon and letting liquid reduce to about 1/2 cup.
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27
Season with salt and pepper.
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28
Off heat and just before serving, swirl in the enrichment butter by bits until it has been absorbed.
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29
Pour a spoonful of the sauce over the chicken, and send the rest to the table in a sauceboat.
