ROAST CHICKEN JULIA

l chicken (3-l/2 to 4 lbs.)
l small yellow onion quartered
l lemon thinly sliced
l/2 cup celery leaves
s&p
butter
l small onion chopped
l carrot chopped
l/2 tsp. dried thyme
2 cups chicken broth
Heat oven 425. Wash chicken and dry. Season cavity with s&p and stuff with onion, lemon and celery leaves. rub the chicken lightly with softened butter and season all over with s&p. Tie the drumsticks ends together and set chicken breast side up in an ooiled rack or roasting pan in the oven. Roast for l5 mins at 425 then reduce heat to 350, baste the chicken, and roast for l5 mins. Add the chopped onion and carrot to the pan basting them and the chicken. Continue roasting chicken until juices run clear for a total of 45 mins plus an additional 7 mins for each pound. (In other words a 3-l/2 lb. chicken would take a basic 45 mins. plus an additional 25 mins for a total 70 mins or l hr and l0 mins. of cooking time). Remove chicken and spoon the fat out of the roasting pan. Into the pan stir in the herbs and blend in the broth and stirring constantly boil for several mins. on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Julia Child on TV