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1
Preheat oven to 425 degrees F.
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2
Wash the chicken in hot water and dry thoroughly.
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3
Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves.
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4
Rub the chicken lightly with softened butter and season all over with salt and pepper.
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5
Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
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6
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes.
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7
Add the chopped onion and carrot to the pan, basting them and the chicken.
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8
Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound.
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9
(In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
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10
Remove the chicken and spoon the fat out of the roasting pan.
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11
Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor.
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12
Correct the seasoning and strain the sauce into a warm sauceboat.
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13
Carve the chicken and serve with the warm sauce.
