Roasting a whole chicken (or turkey) is really pretty simple. Here is what I do with mine:
1. Thaw chicken overnight in the sink or for two days in the fridge. Obviously this requires planning ahead!
2. Unwrap and place breast side down in a roaster. Sprinkle it with salt (here you can get creative and sprinkle it with all sorts of seasonings and flavours but I just do salt and sometimes garlic powder).
3. Bake at 325 degrees for 30 minutes per pound.
4. When it's done it will look nice and browned and will easily come apart. Take it apart, saving the meat and discarding the bones, skin and anything else that doesn't look edible. Save the fat and drippings to make gravy. I put the meat in the slow cooker on keep warm. That way, you can do this ahead of time and keep the meat warm until it's time to eat.
Gravy
Combine the saved drippings with chicken broth until you have 2 cups of liquid. Whisk in (or shake in a gravy shaker) 1/4 cup flour, salt & pepper. Cook in a saucepan on medium heat until thickened.
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