Chicken with Savory Pan Gravy | Tupelo Honey

Ingredients

• 2 cups peeled or diced carrots (3 or 4 large carrots)
• 2 cups diced celery (about 8 celery ribs)
• 2 cups diced Vidalia onion (about 2 onions)
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1 (3-pound) chicken
• Backbone from the roasted chicken
• Vegetable mix and giblets from the roasting pan
• 2 cups plus 2 tablespoons water
• 2 tablespoons cornstarch