Sunday dinner roasted chicken with pan gravy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken; rinsed and patted dry |
| Salt and pepper to taste | ||
| Pan drippings | ||
| 2 | tablespoons | Flour |
| ½ | cup | Dry white wine |
| 2 | cups | Chicken stock |
Directions
Preheat the oven to 450 degrees. Season the chicken all over with salt and pepper and place in a roasting pan. Roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer. Transfer the chicken to a cutting board and let stand for 15 minutes.
To make the gravy, pour off the fat, reserving 2 tablespoons of fat and return the roasting pan to the stove top over medium heat. Add the fat and 2 tablespoons of flour to the pan, stirring and scraping up the browned bits. Stir in the wine and simmer for 1 to 2 minutes. Whisk in the stock and simmer a further 5 minutes. Taste for seasoning.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8961 Posted to MC-Recipe Digest V1 #801 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997