• Heat the oven to 375 F.
• Remove the giblets and rinse out the cavity. Trim and discard any large pieces of fat around the cavity. Pat the chicken dry and place in a roasting pan or baking dish large enough to hold the chicken.
• Rub the chicken all over with the melted butter or duck fat. Sprinkle generously inside and out with kosher salt and freshly ground black pepper.
• Peel the garlic cloves and put them in the cavity. Tie the legs together.
• Roast the chicken for about 1 hour and 40 minutes, or about 20 minutes per pound.
• The minimum safe temperature for chicken is 165°F. Check with an Instant-read thermometer inserted into the thickest part of the thigh, not touching bone.
• Remove the chicken from the oven and tent it loosely with foil. Let the chicken rest for about 10 minutes before carving and serving.

Pan Gravy

• Pour the pan drippings into a heatproof measuring cup or fat separator and let the fat rise to the top.
• Spoon off 3 tablespoons of fat and return it to the roasting pan. If you don't have 3 tablespoons, add a bit of butter or oil. Save the pan juices but discard any excess fat.
• Place the roasting pan over medium heat and whisk in the flour. Cook, stirring constantly, until the roux is smooth and light golden brown.
• Gradually whisk in the chicken broth along with any defatted drippings, and continue cooking until the gravy has thickened. If too thick, add more broth.
• Taste, add salt and pepper, and serve warm with the chicken.