====== Roast chicken ======

  * Preheat to 375 F
  * Remove giblets
  * Wash bird
  * Dry bird
  * Apply butter to bird
  * Season bird with some mix of:
    * Sage
    * Tarragon
    * Poultry seasoning
    * White pepper
    * Salt
    * Ginger?
  * Put bird in a roasting pan resting on carrots and celery with broth (latter optional)
  * Roast at 375 F until internal temperature is >= 165 F (or even even 180 F)
    * 1.5 hours for 3 lbs, 6 hours for 6 lbs, interpolate/extrapolate as needed
  * Rest bird for 15 minutes

===== Gravy =====

  * Roast poultry, obtain drippings.
  * Discard any vegetables the bird may have rested upon.
  * Pour goo into bowl.  Add 2 tbsp of fat back into the pan.  Skin remaining fat and discard.  Pour juices back into pan.  
  * Scrape crap off the bottom.  
  * Apply medium (?) heat.  
  * Stir in 2 tbsp flour and whisk in 1.5 cup broth.
  * Add some mix of sage, tarragon, poultry seasoning, white pepper, salt, and/or ginger.
  * Boil and simmer to thicken (~3min).