Ingredients:
1 whole chicken
4 tablespoons of butter
Kosher salt
Black pepper
1 tablespoon plain flour
2 cups chicken stock
Chicken
Preheat the oven to 425°F.
Bring chicken to room temperature and pat dry.
Place the chicken in a large heavy ovenproof skillet.
Season inside and out with Kosher salt and black pepper
Lift skin over the breast and insert 2 tablespoons of butter on each side
Roast chicken for 1 hour 15 minutes to 165°F or until juices run clear
Remove chicken from the pan while you make the gravy.
Gravy
Place the skillet with drippings from the chicken on the stove at high heat.
Brown one tablespoon of flour loosening any brown bits in the pan.
Stir in 2 cups of chicken stock and bring to a boil.
Stir over high heat until slightly thickened and season to taste with salt and pepper.