Joan's Roast Chicken

Ingredients

• 1.1 whole chicken, large roasting bird; trussed
• 2.salt, pepper and ground ginger, mixed together; amounts to taste
• 3.dried rosemary, for rubbing over outside
• 4.fresh rosemary sprigs, for the cavity
• 5.chicken giblets and necks, for lining the roasting pan
• 6.5 onions, chopped
• 7.2 cup chicken stock

Method

1. 1.Rub chicken well — inside and out — with the salt, pepper and ginger. Sprinkle with rosemary. Put a sprig or two of rosemary in cavity. Truss chicken.
2. 2.Layer a roasting pan with the giblets and the necks. Sprinkle over the chopped onion. Pour over the stock. Place a rack over all this.
3. 3.Put chicken on the rack, breast side down. Roast for 20 minutes at 425°F (220°C) till golden brown. Baste now.
4. 4.Turn over and roast another 20 minutes. Turn oven down to 350°F (180°C). Continue roasting but now baste often.
5. 5.The chicken needs at least 3 hours roasting time. Can remove chicken from rack the last ½ hour and cook in its juices.
6. 6.Serve with its gravy.

Notes

• No formal ingredient list in the original — all quantities and ingredients are described within the method.
• The original writes 'it's juices' and 'it's gravy' — these are transcribed as given but refer to 'its' (possessive).
• A very slow-roasted bird: the low-and-slow method after the initial high-heat browning ensures a very moist result.