Position the oven rack 8 inches
from the flame/coil and turn broiler to high. Crack
peppercorns with a mortar and pestle until coarsely
ground. Add garlic and salt and work well. Add lemon
zest and work just until you can smell lemon. Add just
enough oil to form a paste.
Check out your refrigerator for onions, carrots and
celery that are a little past their prime. Cut
vegetables into pieces and place in a deep roasting pan.
Place chicken on a plastic cutting board breast-side
down. Using kitchen shears, cut ribs down one side of
back bone and then the other and remove. Open chicken
like a book and remove the keel bone separating the
breast halves by slicing through the thin membrane
covering it, then by placing two fingers underneath the
bone and levering it out. Turn chicken breast-side up
and spread out like a butterfly by pressing down on the
breast and pulling the legs towards you. Loosen the skin
at the neck and the edges of the thighs. Evenly
distribute the garlic mixture under the skin, saving 2
teaspoons for the jus. Drizzle the skin with oil and rub
in, being sure to cover the bird evenly. Drizzle oil on
bone side of chicken as well.
Arrange bird in roasting pan, breast up, atop
Place pan in oven being sure to leave the oven door
ajar. Check bird in 10 minutes. If the skin is a dark
mahogany, hold the drumstick ends with paper towels and
flip bone-side up. Cook 12 to 15 minutes or until the
internal temperature reaches 165 degrees. Juices must
run clear. Remove and place chicken into a deep bowl and
cover loosely with foil.
Tilt pan so that any fat will pool at corner. Siphon
this off with a bulb baster. (This fat is great in
vinaigrettes). Set pan over 2 burners set on high.
Deglaze pan with a few shots of red wine and scrape
brown bits from bottom using a carrot chunk held with
tongs. Add chicken stock, thyme, the remaining garlic
paste and reduce briefly to make a jus. Strain out
vegetables and discard. Slice chicken onto plates or
serve in quarters. Sauce lightly with jus and serve.