Yield: 4 servings
|¼ cup||Lavender honey|
|5 \N||Fresh bay leaves|
|1 small||Thyme bunch|
|3 pounds||Roasting chicken|
|3 \N||Fennel stalks; cut into 3\" pieces|
|2 tablespoons||Dried lavender buds|
|½ cup||Homemade chicken stock or|
|\N \N||Canned low-fat chicken stock|
|½ cup||Dry white wine|
|\N \N||Freshly-ground black pepper|
Heat oven to 450 degrees. Place the lavender honey, butter, 1 bay leaf, and half of the thyme sprigs in a small saucepan over low heat. Cook until just warm.
Wash and dry the chicken. Season the chicken, inside and out, with salt and pepper. Place fennel stalks, remaining bay leaves, remaining thyme, and lavender buds into the cavity. Place chicken in a small roasting pan, and transfer to oven for 30 minutes. Rotate the pan, and roast 15 minutes. Pour the honey mixture over the entire chicken, and roast 10 minutes.
Remove chicken from oven, remove from pan, and transfer to a cutting board with a well. Let stand 5 minutes.
If there are any burned particles in the pan, remove with a slotted spoon, and discard. Using a large spoon, remove and discard fat. Place the roasting pan over high heat, add chicken stock and wine, and bring to a boil. Boil until thickened, 3 to 4 minutes. Pass gravy through a fine strainer, and serve with the chicken.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 621 Calories (kcal); 45g Total Fat; (67% calories from fat); 43g Protein; 5g Carbohydrate; 194mg Cholesterol; 261mg Sodium Food Exchanges: ½ Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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