Preheat oven to 350 degrees and drizzle a little olive oil on the bottom of a deep 13-inch oven safe skillet.Remove the giblets and neck from the chicken and place them in a medium pot and set aside.

Rinse the chicken, pat it dry with paper towels, and then place in the skillet breast side up. Tie the legs together with kitchen twine. Drizzle the olive oil (or melted ghee) over the chicken and season with the salt, pepper, and garlic powder. Rub the seasonings into the skin to ensure the whole chicken is covered.

Roast in the 350 degree oven for 1 hour and 20 minutes to 1 hour and 40 minutes or until the internal temperature (taken in the thigh) reaches 165 degrees. I roast my chickens for 20 minutes per pound so if your chicken is smaller or larger, use that as a guide.

While the chicken is roasting, add 2 cups of water to the giblets and neck. Cover and bring to a boil. Reduce temp and simmer for 25 minutes. Remove the giblets and let the 'broth' sit until ready to make the gravy.

When the chicken is done, remove from the skillet and let it rest for 20 minutes before cutting and serving. Do not discard the pan drippings.

While the chicken is resting, make the gravy. Add the cooled broth to the pan drippings and heat on the stove-top over medium heat and bring to a low boil.

Stir together the tapioca starch and 2 tablespoons water to make a slurry. Whisk the slurry into the boiling broth. The mixture will thicken and form the gravy. Keep warm while carving the chicken, whisking occasionally. Season the gravy with salt and pepper to taste.

Serve the chicken and gravy hot.