1 stalk celery
1 (3-1/2 pound) roasting chicken
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon butter, softened and divided
1 onion, quartered
Preheat oven to 475°.
Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side down on rack in roasting pan.
Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375° for 20 minutes longer.
Turn chicken breast-side up. Roast until chicken is browned about 30 minutes longer.
To make gravy: Stir 1 tablespoon flour for each cup of pan juice and a small amount of water into roasting pan. Cook gravy over medium-high heat, stirring continually until thickened.