Recipe - Herbed Roasted Chicken

6 pound Roasting chicken
4 Garlic cloves; crushed
1 md Onion; coarsely chopped
3 Bay leaves
1 tablespoon Dried thyme
1 tablespoon Dried rosemary
1 tablespoon Dried sage
3 tablespoon Olive oil
Salt; to taste
Freshly ground black pepper;
to taste
Fresh thyme sprigs
Fresh rosemary sprigs
Fresh sage sprigs
1 cup Chicken broth
Butcher's twine

Preheat the oven to 425 degrees and place a heavy roasting pan to preheat
in the oven. Season the inside of the chicken cavity with salt and pepper.
Put the crushed garlic, chopped onion and dry herbs inside the cavity of
the chicken. Using the twine, tie the legs closed. Use the olive oil to rub
the entire outside of the chicken with an even coat of oil. Pick the herbs
from the stem and coarsely chop them before sprinkling the herb liberally
and evenly on the chicken. Place the chicken into the preheated roasting
pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce
the oven temperature to 350 degrees and continue to roast for an additional
1 hour. Remove from the oven and pierce the thigh; if the juices run clear
when pierced allow to rest on a platter for 15 to 20 minutes before
carving. If the juices are still pink return to the oven for more roasting
time. While the chicken is resting, place the roasting pan on top of the
stove, remove any chicken fat with a spoon, and, over medium heat, deglaze
the pan drippings with the chicken broth. Use a spoon to scrape up all the
crusty bits (that's where the most concentrated flavor is) and bring to a
boil. Remove from the heat and strain the liquid into a gravy boat to pass
at the table. This recipe yields 4 to 6