Roast Chicken with Fennel and Rosemary

Right off, let me say that I borrowed this idea from Katherine at Smoky Mountain Cafe.  And it was really good!  Hers was probably better, but this worked for me.

ROAST CHICKEN WITH FENNEL AND ROSEMARY

1 large roasting chicken
1/4 cup margarine (1/2 stick)
1 tbsp rosemary
1 tsp fennel seed
salt
1 onion
1/2 cup cold water
2 tbsp cornstarch

Bring the margarine to room temperature, and mash the rosemary and fennel into it.  Generously salt the cavity, quarter the onion, and stuff it in the cavity.  Carefully loosen the skin on the top of the chicken and along the legs, and mush the seasoning mix over the chicken, under the skin.  Roast at 350F until the chicken is done; remove it from the oven and let it sit for 15 minutes.  Pour the pan drippings into a sauce pan, and add a goodly handful of ice cubes to them.  Stir the ice around for a minute or 2, then scoop it out along with the fat from the drippings (which will have congealed on the ice cubes).  Put the saucepan on the stove and heat to a simmer.  Whisk the cornstarch into the cold water until smooth, then whisk that into the pan drippings.  Cook, stirring often, until the gravy thickens and becomes clearer. 

I didn't take a picture of my chicken until after Ryan had carved it.  That's the deal here: Ryan is over 6'4" tall, and so he needs to carve the chicken if I'm to roast a whole chicken.  I keep telling him it builds character.  He keeps telling me it's child labor.  Then everyone enjoys the chicken!