Irish Roast Chicken

1 Fresh Young Chicken (3 ½ to 4 ½ pounds)
Salt and freshly ground pepper to taste
1 medium onion, peeled and halved, divided
2 strips uncooked bacon
½ cup finely chopped carrot
3 tablespoons flour
2 cups chicken broth

Preheat oven to 425° F. Remove giblets from chicken. Season with salt and pepper.

Place chicken in a shallow flameproof roasting pan. Place half of onion in body cavity.

Chop remaining onion and reserve for gravy. Arrange bacon strips criss-cross over the breast of the chicken; secure with toothpicks or small metal skewers.

Roast 30 minutes, then reduce heat to 375° F. Continue to roast an additional 30 to 40 minutes, until meat thermometer inserted in thickest part of thigh registers 180° F.

Remove chicken to platter and keep warm. Remove and discard toothpicks.

Pour pan drippings into heatproof measuring cup; return 5 tablespoons clear liquid to roasting pan. Discard remaining clear liquid from top of measuring cup reserving juices.

Stir chopped onion, carrot and flour into drippings in pan. Cook, stirring, over medium heat, 4 to 5 minutes, until mixture begins to brown.

Add chicken broth and remaining pan drippings and cook stirring for about 1 minute, until gravy thickens.

Servings: 4