Ingredients

1 chicken, 3.5 to 5 pounds

1 onion, peeled

2 sprigs rosemary

salt

pepper

1 tablespoon flour

1 cup chicken stock

Preparation

  1. Put cast iron skillet in oven. Preheat oven to 450 degrees.
  2. wash chicken inside and out. Dry with paper towels
  3. crush 1 sprig rosemary in hand. Rub over chicken skin. Salt and pepper skin.
  4. stuff cavity with onion and 1 sprig rosemary
  5. put chicken in skillet. Roast at 450 degrees for 15 minutes.
  6. turn oven down to 375 degrees. Roast until thermometer in thigh reads 170 (about 1 hour)
  7. remove pan and pour juice from interior into skillet. Place chicken on carving board.
  8. put skillet on stovetop (remember: handle is hot!). Set flame at medium high.
  9. Add flour. Cook for about 3 minutes.
  10. Add chicken stock gradually, whisking thoroughly to break up any lumps until you have a nice gravy.
  11. carve and serve.