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1
Preheat the oven to 425F.
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2
Discard the fat from the cavity of the chicken.
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3
Wash the chicken and pat it dry.
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4
Salt and pepper the cavity.
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5
Tuck a few small sprigs of tarragon between the skin and breast meat.
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6
Place the remainder inside the cavity.
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7
Prick the entire surface of the lemon with a fork and place the lemon inside of the cavity.
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8
Truss the chicken and rub the skin with the goose fat.
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9
Season the exterior of the chicken with salt and pepper.
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10
Place it on its side on the rack of a roasting pan.
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11
Scatter the neck, wingtips, and onion halves alongside the chicken.
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12
Set aside the liver.
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13
(Freeze the remaining giblets for future use, such as making stock.)
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14
Place the chicken on the center rack of the oven and roast for 20 minutes.
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15
Baste, then turn it on its other side, and roast for another 20 minutes.
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16
Baste again, turn the chicken breastside-up, and roast for 20 minutes longer.
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17
Reduce the oven temperature to 375F.
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18
and baste again.
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19
Continue roasting until the juices run clear when thigh joint is pierced with a sharp paring knife, about 15 more minutes.
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20
During the last 10 minutes or so, salt and pepper the liver and add to the chicken juices in the pan.
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21
Turning only once, roast the liver for about 8 minutes, depending on its size.
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22
Transfer the chicken and liver to a warm platter.
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23
Turn the oven off and place the chicken in the oven with the door ajar for 10 minutes or longer while you make the sauce.
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24
Spoon off the excess fat from the roasting pan and place the pan on the stove over high heat.
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25
Add the broth and bring to a boil.
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26
Deglaze by scraping up the browned bits in the pan with a wooden spoon.
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27
Reduce the heat and simmer for 5 minutes or until the sauce begins to thicken.
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28
Strain the sauce through a fine sieve and pour into a warm sauceboat.
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29
Serve with the chicken and liver.
