Herb Roasted Chicken

5 pound roasting chicken
4 cloves garlic, crushed
1 medium onion, coarse chopped
3 bay leaves
1 tablespoon dried thyme, rosemary and sage
3 tablespoons olive oil
salt and pepper to taste
1 sprig fresh thyme, rosemary and sage
1 cup chicken broth
butcher's twine

Preheat the oven to 425ºF and place a heavy roasting pan to preheat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the preheated roasting pan and roast at 425ºF for the first 45 minutes of roasting.

Reduce the oven temperature to 350ºF and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh: if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table. Yield: 4 to 6 servings.