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).