To roast a chicken, pre-heat the oven to 400F.
Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper.
Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there–they add flavor and nutrients) and throw it in the oven for an hour to an hour and a half, turning after about 40 minutes so top and bottom get golden brown and the meat is falling off the bone.
Eat what you want, remove the meat from the carcass and reserve for a later meal, and put the bones in the crock pot covered with water. Add some onion, a carrot, maybe some celery, and a bay leaf and let cook on low overnight. The next day, strain the broth and you have a wonderful stock for cooking your rice, grits, pasta or for making a soup. Or portion into containers and freeze.