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1
Preheat the oven to 375 degrees F.
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2
Season the chicken cavity with salt and pepper.
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3
Tie the legs together with kitchen twine and fold the wing tips under the back.
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4
Put the carrot, onion, celery, neck, and heart, if using, in the center of a roasting pan just large enough to accommodate the chicken.
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5
(Discard the liver or reserve for another recipe.)
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6
Season the butter with salt and pepper and brush the entire chicken with it.
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7
Set the bird breast-side up on top of the vegetables.
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8
Roast the chicken for 45 minutes.
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9
Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more.
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10
Tip the chicken so the juices run into the pan.
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11
Transfer the chicken to a cutting board and loosely tent with foil while making the jus.
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12
To make the jus: Set a strainer over a bowl.
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13
Strain the vegetables, giblets, if using, and pan juices into the strainer.
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14
Shake the strainer to get more juices into the bowl.
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15
Set strainer aside.
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16
Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup.
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17
Reserve the pan juices.
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18
Place the roasting pan directly on a burner set at medium-high.
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19
Pour the chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan.
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20
Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened.
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21
Return the reserved vegetables to the sauce, if desired, or carefully strain jus through a fine sieve into a serving bowl.
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22
Taste and season with salt and pepper.
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23
Keep warm until ready to serve.
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24
Carve the chicken and serve with the jus.
