Created by lazyme on September 14, 2020
Step 1: Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and orange peel in small bowl. Season with salt and pepper. Set aside.
Step 2: Pat chicken dry.
Step 3: Using fingers, loosen skin from chicken breasts, legs and thighs.
Step 4: Sprinkle chicken cavity with salt and pepper.
Step 5: Spread half of rosemary-orange butter under chicken skin.
Step 6: Tie chicken legs together to hold shape.
Step 7: Spread remaining butter over chicken.
Step 8: Sprinkle chicken with salt and pepper.
Step 9: Place rack in large roasting pan.
Step 10: Add reserved chicken neck and heart to pan, then onion, carrots and celery.
Step 11: Chop 2 shallots; add to pan.
Step 12: Place chicken, breast side up, on rack in pan.
Step 13: Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes.
Step 14: Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
Step 15: Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes.
Step 16: Add broth.
Step 17: Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes.
Step 18: Strain into 2-cup glass measuring cup; discard solids.
Step 19: Spoon fat from top of sauce.
Step 20: Season to taste with salt and pepper.
Step 21: Serve chicken with pan sauce.