Tender, juicy garlic rosemary roasted chicken with robust flavor and crispy skin.
¹The back of inner organs can be used to make chicken stock (minus the liver) or added to the roasting pan for a robust and rich flavored pan sauce.
²A sauce can be made from the pan drippings. Using a turkey baster remove the fat from the top layer until most of the sheen is gone. In a small bowl, dilute 1 tablespoon corn starch in water – enough to make it liquidity, whisk out any lumps. Over low heat, whisk in the cornstarch liquid and simmer until it starts to thicken.