Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
1 4-5 lb. Air-chilled Chicken
1 stick unsalted butter
1-2 medium onions
3 stalks of celery
Chicken broth (homemade or boxed)
Preheat oven to 375 degrees. Use a covered enamel pan or a pan that will fit the chicken with foil on top. Do not rinse your chicken. Dry the inside of the chicken and make sure there is no packet inside cavity. Salt and pepper the inside.
Take 4 oz. of butter and put it in a dish with a shallot, salt and pepper and 2 teaspoons of Perfect Chicken Soup Mix. Let butter soften and mix together. Take the butter mixture and put it under the skin of the chicken. Put onion and celery into the chicken cavity. Add two stalks of celery and one onion cut up in the bottom of the pan. Truss the legs of the chicken. Using more melted butter baste the outside of the chicken. Salt and pepper and add some Perfect Chicken Soup Mix. Set chicken into the pan. Add Chicken Broth to the bottom of the pan.
Cover and put in the oven. Cook for 45 minutes covered then uncover and cook for 20 minutes. Check the temperature and cook until it measures at least 165 degrees. Take out the chicken and let it rest. Separate pan juices and de-fat. Bring juices to a boil and add a slurry of cornstarch and cold water to juices and wire whisk until it becomes thickened gravy. Salt and pepper to taste.