Take chicken out and make sure cavity is clean. Rub softened butter all over chicken. Mix salt, garlic and onion powder and pepper. Rub into buttered chicken and inside as well. Place in refergerator uncovered for at least 1 hour, up to 6 hours.
Take out of refergerator to bring to room temp, about 1/2 hour and preheat oven to 325 degrees. Take all chopped up vegetables- celery, carrot, fennel, shallot and one of the heads of garlic and put in the bottom of the roasting pan, creating a bed for the chicken to sit on. Place chicken, breast side up on vegetables and inside the cavity put the remaining garlic, thyme, and lemon. Tie up the legs together to make them tight with the body. Take the once cup of chicken stock and pour around, not on, the chicken. Place in oven and roast for 1- 1 1/2 hours, till juices run clear and legs move easily in the socket.
Take out of oven and place chicken on cutting board and loosely cover with foil and let it sit for about 15 minutes before cutting to allow juices to redistribute. While resting, take the remaining juices from roasting pan, strain off veggies into a bowl or measuring cup. If you let the broth sit, it will slightly seperate. Spoon off about 3 tablespoons of the fat on top and put in the roasting pan or other pan over medium high heat and add flour, whisking to just bring a slight light browning of the flour add remaining broth and milk, whisking constantly till well blended, bring to simmer and when thick enough to coat a wooden spoon, reduce heat to low and check seasonings. Cut chicken and serve with the gravy.
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 367 (54%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 184.8mg||57 %|
|Sodium 1325.5mg||46 %|
|Potassium 815.9mg||21 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 27.5g|
|Protein 47.4g||68 %|
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Calories per serving: 684
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