Heat the oven to 450°F.
Dry the chicken well inside and out with paper towels. You want it very dry so it doesn't "steam".
Salt the chicken liberally. It is best to allow the salt to "rain" over the top of the chicken. Season with pepper.
Place the chicken in an oven-safe sauté pan or roasting pan. (I use a large shallow 2 -inch high, frying pan). When the oven is to temperature, place the chicken in the pan on a rack in the middle of the oven, close the door and walk away for 1 hour. Do not open the oven, do not baste, do not do anything. After 1 hour, check the chicken for doneness, it should be cooked through, with juices running clear. Remove from oven and place on a cutting board, allow to rest for 10 - 15 minutes.
Step 3If making gravy, take the sauté pan to the stove (careful, the pan will be HOT). Turn on the heat and add the wine, or half of the stock, simmer, scraping up the browned bits; when reduced by half add the remaining stock. Mix the cornstarch with a little bit of water, then add, slowly, stirring until the gravy is to the consistency you like. You may not need all of the slurry.