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Ingredients

• 6 small  shallots, sliced
• 1/2 cup  red-wine vinegar
• 1/3 cup  fresh thyme leaves
• 1/2 cup  olive oil
• 1   3- to 4-pounds chicken
• 3 tablespoons  kosher salt
•   Freshly ground black pepper
• 4 medium  ribs celery, chopped
• 1 medium  onion, chopped
• 1 tablespoon  honey

Description

Combine The Shallots And Vinegar In A Bowl, Cover, And Refrigerate For At Least A Day And Up To Three Days. (If You Don't Have Time To Do This Step, Just Add The Shallots To The Roasting Pan When You Add The Vinegar.)

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