Chef Bobby's back to school oven-roasted chicken recipe

- 3 cubes Knorr Professional Chicken Flavor Bouillon Cube (or 2 tablespoons of minors chicken base paste) - 3 fresh thyme or rosemary sprigs - 1 Lemon - Olive oil - 1/2 cup of White wine - Quarter stick of unsalted butter, cold - One 3 1/2 to 4 pound whole organic chicken jibs, and gizzards removed - One stainless steel large frying pan Directions: - Oven at 350° bake or 325° convection bake - Take 3 tablespoons of extra-virgin olive oil and Place your three cubes of chicken base in a bowl, make a paste by crushing the chicken base cubes with a fork and stirring and emulsifying. - After making your paste with your chicken base, put some kitchen gloves on and rub the entire chicken carcass inside and outside with the chicken base and olive oil paste. - Make sure to rub the inside of the chicken with the paste, and the outside of the chicken. Add fresh cracked pepper. - Cut lemon in quarters, stuff your lemon inside of the chicken - Place a spray of rosemary or a bag of thyme inside the cavity of the chicken - Preheat your stainless steel pan on medium heat. Do not overheat your pan. It should not sear the chicken. - Place a couple tablespoons of olive oil in your frying pan - Sear the chicken slowly and carefully, lay the chicken on its side for three minutes and then rotate 360° to make sure all sides allow the chicken to be lightly golden Brown. It should not be dark brown or burnt. - Place your chicken in the oven, meat on the bottom and the breast on top. Place the chicken on the second from bottom rack. Do not open oven for an hour. Chicken should be at 168 to 172° internal Fahrenheit. After checking the temperature of the chicken and it’s above 168 to 172, place on a wood cutting board and let rest for five minutes. -Take the fat out of the pan and dump it into a bowl, reserve this fat - Take your white wine and glaze your pan. CAUTION : Make sure that you have a kitchen towel because the handle on that pan is gonna be extremely hot from the oven. - Using a wooden spoon, scraping all those little scraps and burnt little pieces until they start to dissolve in the white wine and the white wine reduces. - Once the white wine reduces and starts to turn a dark brown, add your half a stick of butter, but add a couple pieces of butter at a time not all at once. - At this time, your heat is turned off and you’re just emulsifying incorporating the butter into the white wine reduction - Take your rosemary and thyme and allow the rosemary and thyme sprigs to release the aromatics. - To carve, remove the drumstick and thigh meat and then cut down the middle and separate the two breasts and cut those on a diagonal, and place on a platter - Take your pan gravy that you just made with your chicken scraps and add some of that fat with a wire whisk, stirring that fat in and add some cracked pepper. Use a large serving spoon to pour pan gravy all over the chicken. Serve this with a garlic mashed potatoes and vegetable of your choice.