Add all ingredients to a food processor on a blend until combined. Divide spices into half for seasoning.
Take one tablespoon of seasoning and mix with the clarified butter.
Remove innards from the chicken and set aside. Butterfly the chicken placing the chicken on a cutting board breast side down. Use kitchen shears or a sharp knife to cut out the backbone of the chicken. Set backbone to the side.
Turn the chicken over breast-side up. Place your hands on top of each in between the breast. Applying downward pressure to the breastbone to flatten the bird. Transfer and position the chicken in the center of a wire rack set in a rimmed baking sheet.
Pat chicken dry with a paper towel and dispose of the towel. Turn chicken breast-side down and liberally season the back cavity.
Turn the chicken breast-side up and poke chicken skin with a skewer. Use a hand to separate the skin and add clarified butter under the skin.
Liberally season the top of the bird with the rest of the seasoning mix.
Transfer chicken (uncovered) to the refrigerator for 1-hour to 24 hours.
Preheat over 475 degrees F. Remove chicken from the fridge and set at room temperature for 45 minutes. Add chicken to oven and roast until an instant-read thermometer reads 150 F for the breast and 170 F for the thigh.
Cook for 30 mins, might turn down - testing
Remove giblets and bones from cheesecloth then remove any meat from bones, discard skin/fat/bones and finely chop meat.
Melt butter in a medium saucepan then add onions and garlic and cook for 1 minute or until onions have softened. Sprinkle in flour while stirring the onions. Allow the flour to cook for 2-3 minutes or until golden brown while stirring continuously.
Stir in chopped giblet meat and cook, stirring frequently. Use a whisk it slowly whisk in broth until all the flour is dissolved. While whisking scrape all the brown bits off the bottom of the pan.
Bring the gravy to a boil then reduce to low and add in bay leaves. Cook until thickened and season to taste with kosher salt and black pepper.