Victoria's Ramp-Stuffed Roast Chicken

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• One 3 1/2 to 4 pound organic chicken, rinsed and patted dry
• 1 to 2 bunches ramps, rinsed and trimmed
• 4 tablespoons unsalted butter, melted
• 1 medium Spanish onion, cut in half and sliced

• 1 cup chicken stock
• 1 tablespoon unsalted butter
• 1 tablespoon flour
• 1 tablespoon cider vinegar, or to taste

Place an oven rack in middle of the oven and preheat to 400ºF.

Mix the salt and pepper together and season the chicken inside and out. Tuck the ramps inside the cavity. Put the chicken breast-side up on a small rack (Victoria uses the one from her toaster oven) set in a roasting pan, pour the melted butter over it, and turn it on one side. Place the onion slices around the chicken and roast for 25 minutes. Baste with the juices, then turn chicken onto the other side and roast for another 25 minutes. Turn the chicken breast side up and baste again. Continue to roast until a thermometer inserted into thigh registers 165ºF, about 25 minutes more. Remove the chicken from the oven.

Remove the ramps and squeeze their juices into the pan. Discard the ramps. Drain the juices from the chicken into the pan. Transfer the chicken to a plate and cover loosely with foil.

Transfer the juices and the onions to a small saucepan, making sure to scrape all of the bits from the roasting pan into the saucepan. Add the stock and bring to a boil. Meanwhile, combine the butter and the flour together in a small bowl. After the stock has boiled for 2 minutes, whisk the butter-flour mixture into the stock and boil for another minute until thickened. Add the vinegar and salt and pepper to taste.

Carve the chicken and serve with the gravy.