Preheat oven to 400 degrees F.

Clean all gizzards and organs out and set aside for another use. (if included in the inside)

Mix all the chopped herbs with the butter.

Loosen the skin on the breast part of the chicken and stuff the butter/herb mixture between the breast and skin.

Pull the skin back into place and smooth out the butter mixture.

Sprinkle salt into the cavity and stuff the lemon and herb stems in.

Tie the legs of the chicken together with butcher's twine.

Place the chicken breast side up in a roasting pan.

Roast in oven until the internal temp (not touching bone) reaches 165 degrees F.

Allow the chicken to rest for about 20 minutes before carving.

If desired, use the juices and brown bits from the bottom of the roasting pan to make a gravy.

To make a gravy, heat the juices and brown bits in a sauce pan or skillet on high. When boiling hot, whisk in a mixture of 2 tablespoons of cornstarch and 1/4 cup of cold water. Cook for 2 minutes and spoon over the chicken.

Heat a Dutch oven or large pot over med/hi heat.

Add the olive oil and heat through.

Add the veggies and garlic. Saute for 3-4 minutes.

Add the chicken carcass and feet.

Pour in the water.

Bring the mixture to a simmer over high heat.

Once the mixture is simmering, turn the heat down to low so that it just bubbles a little.

Cook on low for three hours.

Remove all solids and strain the liquid from them into a bowl. Discard the solids.

Strain the remaining liquid through a fine wire mesh sieve.

Add the liquid to canning jars and allow to cool completely.

Refrigerate the broth until the fat has risen to the top of the jars.

Remove the fat and save for another use.

Heat the liquid up and strain through cheese cloth.

Process the remaining liquid for canning or freeze.