Magic Meal Planner

1 whole chicken

1 small onion, cut into quarters

1/2 lemon

Fresh or dried rosemary and thyme, fresh parsley

Garlic powder

Sea salt

Pepper

2 cups hot chicken stock (or chicken broth from the grocery store)

1. Remove neck and gizzards from chicken. Wash and pat dry
2. Rub inside of chicken with lemon. Sprinkle salt, pepper, and herbs into cavity. Place onions in cavity
3. Sprinkle salt, pepper, and herbs all over chicken
4. Wrap in aluminum foil and put in roasting pan.
5. Cook in a 350 degree oven for about 20 minutes per pound
6. Baste several times during cooking, and remove foil to brown during last 1/2 hour.

Sauce:

1. Put the roasting pan with all the drippings on the stove. Can skim off fat, if desired, by tilting to one side and skimming off as much fat (clear liquid) as possible.
2. Start heating the pan over high heat and pour in the chicken stock.
3. With a whisk or wooden spoon, scrape up any browned bits that may have stuck to the pan and stir into the mixture.
4. Continue boiling over high heat and stirring until the mixture is reduced by 2/3; it should be thick enough to lightly coat the back of a spoon.
5. Season with salt, pepper, and thyme.