One of our favorite things is to roast a whole chicken. When we roast a whole chicken we usually either do it upright with the beer can method or spatchcocked to lay flat. The fats and the juiced that gather in the pan are perfect for a delicious gravy.That gravy makes a follow up meal a snap. A few noodles, some broth, and the leftovers become a fine tasting soup. We love extra-wide egg noodles but any noodle will do.