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1
Place rack on second level from bottom of oven.
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2
Heat oven to500F
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3
Remove the fat from the tail and crop end of the chicken.
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4
Freeze the neck and giblets for stock.
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5
Reserve chicken livers for another use.
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6
Stuff the cavity of the chicken with the lemon, garlic, butter, if using.
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7
Season the cavity and skin with salt and pepper.
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8
Place chicken in a 12x8x1-1/2 inch roasting pan breast side up.
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9
Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear.
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10
After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.
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11
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end.
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12
As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.
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13
Optional: poor off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove.
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14
Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon.
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15
Let reduce by half.
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16
Serve the sauce over the chicken or, for crispy skin, in a sauceboat.
