• Brine: If you are going to brine, take out the chicken either the night before or in the morning. Remove it from the packaging and sprinkle a mix of salt and pepper over the outside and in the cavity. Let the chicken sit uncovered in a baking dish in the refrigerator.
• Prep: Approximately one hour before you are going to start roasting, take the chicken out of the refrigerator and put it on the counter. If you didn't brine, sprinkle the chicken with the salt and pepper. Then sprinkle with the herbs of your choice.
• Heat: Move a rack to middle low position and put your 12 inch cast iron skillet in the oven. Heat oven to 500F.
• Roast: Carefully transfer the chicken to the hot skillet breast side up. Roast for 15 minutes at 500F. Then reduce the heat to 325F and roast for 20-30 minutes more, or until the thighs read ~160F with an instant read thermometer.
• Rest: Remove from the oven and tip the roast so that the juices run out of the cavity and into the skillet. Transfer it to a platter or large cutting board with a well around the edge. While it is resting, make the gravy.
• Carve: Cut into serving sized pieces and serve.

Pan Gravy

• Make Stock: If you wish to make your own stock, take giblets from the package and saute them in a hot saucepan until browned. Then add 3 cups water to the pan, bring to a boil, and let gently simmer/steam for 1-2 hours.
• Make Gravy: Take the skillet with pan drippings, put it on the stove, and bring to a simmer over medium high heat. Add the white wine and boil for 1-2 minutes.
• Mix the cornstarch with 1 cup of the stock. Pour this into skillet and whisk briskly. Once it starts to thicken, begin adding some of the remaining stock. Add and whisk until your gravy is the consistency of heavy cream. You may not need all the stock. (It will thicken more as it cools.)
• Add salt, pepper, and other seasonings to taste.