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Season chicken with seasoned salt, Montreal seasoning, and granulated garlic
Place chicken in a Bundt pan with a closed center, or cover the center hole with double folded foil or parchment
Slow roast at 250° for 4-5 hours until chicken is juicy and falls off the bone
Save the pan juices after roasting
Melt butter in a pan over medium heat
Mix flour into the melted butter until all flour has disappeared and it starts to bubble
Pour in pan juices and broth, whisking as you pour
Bring to a boil, stirring frequently
Turn off heat and let cool slightly
Season gravy with salt and pepper to taste
Serve with rice or potatoes