4clovesgarlic(smashed with the flat blade of a knife and sliced)
2tspblack pepper(or more to taste)
2tspsea salt(or more to taste)
2tbspcornstarch(mixed with 2 tbsp of cold water)
Preheat the oven to 190 C (375 F).
In the roasting pan, add the chicken broth, 1 tsp of black pepper and 1 tsp of sea salt.
Stuff the chicken with the rosemary, thyme, sage, parsley, garlic and lemon. Secure the opening with the bamboo skewer. Loosen the skin of the chicken from its body. Using a regular spoon, put the herb butter between the chicken meat and the skin. From the outside of the chicken, smoosh it around under the skin so that it covers most of the top of the chicken. You can also add some to the top of the legs and the loosened skin between the legs and the body of the chicken. Insert the meat probe.
Place it in the oven and cook to an internal temperature of 74 C (165 F) -- roughly 1 hour and 20 minutes. Every 20 minutes, remove from the oven and baste, making sure to cover the top of the chicken with the flavours from the drippings. If you do not have the physical ability to baste the chicken, then sprinkle to top of the chicken with salt and pepper, and add some herb butter to the roasting pan before placing it in the oven.
Once done cooking, remove the chicken from the oven and place it on a deep serving platter. It's important that the platter is such that it will be easy to pour the extra juices it will release into a sauce pot.
Cover the chicken with aluminium foil and let it sit for 20 minutes. It is during this time that I throw my side dishes (potatoes for mashed potatoes and whatever veg) into the Instant Pot to steam.
While the chicken is sitting, put the dripping into a sauce pot and add the remainder 1 tsp each of pepper and salt. On medium-high heat, bring to a boil.
Once boiling, reduce to medium heat and add the cornstarch and water mixture. It will immediately begin to thicken. Wisk well until most of the fat is incorporated.
Reduce to low heat. About 10 minutes after sitting, remove the aluminium foil from the chicken and pour the dripping on the bottom of the serving platter into the sauce pot. Mix again. Recover the chicken.
After about 20 minutes, remove the aluminium foil and carve the chicken. During this process, and when the legs fall off, it will release more drippings. Add those drippings to the gravy and mix well.