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["Preheat oven or rotisserie for 450F degrees.", "Wash and refine (de-feather as needed) bird. Let sit.", "Wash and set aside giblets.", "Put salt, pepper, and dry spices of sage, thyme, tarragon and marjoram into plastic bag.", "Add separated bacon strips to bag and toss/massage seasonings into bacon.", "Work fingers under skin of bird and separate broad pockets.", "Stuff 3 strips of seasoned bacon under skin on both sides of bird, working the bacon into the limb-cavities as much as possible.", "Stuff fresh herbs and seasonings into the cavity (rosemary, basil, thyme, garlic, and shallot/onion).", "Truss bird for rotisserie or oven roast as needed.", "Place in oven/rotisserie for approximately 1 hour for a 3 lb bird, adding 20 mins per lb.", "For the most tender-juiciest bird using temperature testing: after 1 hour, place meat-thermometer into center of breast without touching bone. It's done when 165F degrees.", "Meanwhile, in a very large, oven-proof sautee pan, with olive oil, heat other half of garlic and shallot/onion portion for a few minutes, savoring the aroma but keep the ingredients moving in the pan.", "Add giblets.", "Sautee ingredients until they ""thicken"" at the bottom but not yet burning.", "Add deglazer liquid, stir.", "Add to sautee pan: carrots, potatoes, brussels/celery and corn.", "Season salt and pepper.", "Add broth, remove from heat, put in oven with chicken until it's all done."]
