I have a chicken in the oven right now, testing this recipe for a possible Thanksgiving meal. And I just noticed there is no accompanying gravy! So far the bird has a distinctive smell from the star anise and fennel, so I'm doubtful of the recipes here which match the other preparation methods (apples and shallots, yum!). I would like to know what Alice Waters suggests. Possibly no additional herbs, but what to deglaze with?
I am giving this recipe a middling rating for now but will post again after we've actually tasted the results.