1 whole chicken (3-4 pounds), rinsed, and dried with paper towel
2 tbsp margarine or softened butter
2 tbsp of your favorite roast chicken seasoning (we have in our pantry Emeril's Chicken Rub, McCormick Montreal Chicken, and McCormick Roast Chicken & Garlic)
2 sprigs fresh rosemary (thank you to my little herb garden)
1 small onion, quartered
Stuff chicken with rosemary and quartered onion. Blend together the margarine/butter with the chicken seasoning. Rub mixture on chicken. Place the chicken on a roasting rack, with 1/2" cold water in the pan. Roast at 250F for about 4 hours, or until juices run clear. Check on roasting pan intermittently, and add more water as needed. Be careful not to add too much, as the skin on the bottom of the bird will not get crispy if wet.
When chicken is cooked through, let it stand for about 15 minutes before carving. In the meantime, prepare the gravy:
Remove the rack from the roasting pan, and reduce the pan juices on the stovetop. In a sauce pan, prepare a roux. Whisk in the reduced pan juices to the roux to make the gravy. Add Lea & Perrins Worcestershire for Chicken, salt and pepper to taste. Serve gravy with the chicken and mashed potatoes (or in my case, serve chicken and mashed potatoes with the gravy).
After tasting this, you'll never go back to your old ways of roasting chicken. Except you may want to try our Version 2.0 of this recipe, roasted on the grill, beer-can style :)