Ingre­di­ents
  • 1 (3–4 pound) young chick­en with­out giblets, prefer­ably organ­ic
  • 2 table­spoons melt­ed but­ter
  • 3 cloves gar­lic, minced
  • Fresh­ly ground salt and pep­per
  • Option­al: 1 tea­spoon each of fresh thyme and diced fresh rose­mary
  • 3 medi­um car­rots, sliced
  • 1 white or yel­low onion, chopped