For those that don't, school is in session. In "The Early Show"'s Cooking School, contributor Katie Lee shared her know-how to help you make a perfect roast chicken in your own kitchen.
For the chicken:
1 six-pound organic roasting chicken
Salt and pepper
4 tablespoons unsalted butter, at room temperature
2 tablespoons mixed herbs (like sage, thyme, and rosemary)
2 onions (one sliced 1/2 inch thick, one quartered)
1 bulb garlic
Sprigs of thyme
For the gravy:
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
Salt and pepper
Special equipment: iron skillet, a meat thermometer
Preheat oven to 425 F.
Remove giblets from chicken cavity. Generously season inside the cavity with salt and pepper.
In a bowl, use a fork to mash butter and herbs until combined. Using your fingers, loosen the skin of the chicken. Smear about 3/4 of the butter under the skin of the chicken. Spread the remaining butter all over the top of the skin. Generously season with salt and pepper.
Arrange onion slices on the bottom of the iron skillet. Place chicken on top. Tuck the wings under the chicken. Slice the top of the garlic bulb to expose the cloves but leave in the peel. Stuff the cavity with the garlic, lemon, and thyme. Use kitchen twine to tie the legs of the chicken together.
Bake for approximately 1 1/2 hours, until the chicken is beautifully golden brown and a thermometer reads 165 F degrees and the juices run clear. Transfer chicken to a cutting board and tent with foil. Let stand 10 minutes before carving.
While the chicken is resting, make the gravy. Use a slotted spoon to remove the onions from the pan. Place the pan on over medium heat and melt butter. Stir in flour and let brown 2 to 3 minutes. Whisk in stock and bring to a low boil. Reduce heat and simmer a few more minutes, until thickened. Season with salt and pepper to taste.
Remove twine from chicken legs and remove garlic, herbs, and lemon from the cavity. Carve and serve with gravy.