4 large carrots, cut in chunks with tops and bottoms set aside
3 small onions, peeled and cut in wedges, left attached at the root ends
4 stalks celery, cut in chunks
6 sprigs fresh sage
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons paprika
½ teaspoon granulated garlic
½ teaspoon granulated onion
4 tablespoons softened unsalted butter
½ cup white wine
Preheat the oven to 425 degrees. Remove the little bag containing the neck, liver and giblet and put those three ingredients in a small pot and cover with water. Add to that small pot the onion skins and tops and bottoms of the carrots that you would otherwise discard when preparing the vegetables. Rinse the inside of the chicken and season with salt and pepper, inside and out.
Rub softened butter all over the chicken and under the skin of the breast. Add a piece of carrot, a piece of onion, a piece of celery and a twig of sage to the cavity of the chicken. Chop the vegetables in big chunks and place them all in the roasting pan. Set the chicken on top of the vegetables in the pan and pour in the wine. Cook for 1 ½ hours to 1 hour and 45 minutes. If you’re not sure it’s done, put a thermometer in the thickest part of the chicken (the thigh) and it should read 165 degrees.
Move the chicken to a cutting board to rest for 10 minutes. Then place on a platter. Remove the vegetables and place them on the platter. Pour the pan juices into a measuring cup, let them settle and spoon off the fat. Pour over the chicken and vegetables.