1 bay leaf
1/2 tsp. thyme
1 clove garlic, peeled
3-3 1/2 lb. roasting chicken with giblets
Salt and pepper
1 tbsp. vegetable oil
1 whole onion, peeled and halved
2 tbsp. butter
1/2 c. chicken broth
1/4 c. water

Preheat oven to 425 degrees. Place bay leaf, thyme and garlic inside chicken cavity. Sprinkle inside and out with salt and pepper. Truss. Place chicken in shallow roasting pan. Rub with oil. Place the chicken on one side and scatter neck, gizzard, liver and onion halves around it. Place in oven for 20 minutes, basting occasionally.

Turn chicken on other side. Roast for 20 minutes. Baste. Remove fat from pan. Place chicken on rack. Add butter, stock and water. Roast 20 minutes; baste. Untruss chicken; carve and put in serving platter. Place roast on top of stove. Bring gravy to boil, stirring and scraping. Serve with chicken.