INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A  FLAT
WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF  THE
BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY  WITH
PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD  FAT. OPEN
THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND  AND STRIKE
THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR  BONES,RIB CAGE,AN
WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10  TO 12 INCH OVEN
PROOF SKILLET OR BAKING DISH,AND LAY THE  CHICKEN,BREAST SIDE UP,ON
TOP,ARRANGING THE BIRD SO IT RESTS NEATLY  IN THE SKILLET.SPRINKLE
CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND  DOT WITH BUTTER.    ROAST
UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN  HAS BEGUN TO BROWN.IN A TWO
CUP MEASURING CUP,COMBINE BROTH,LEMON  JUICE,AND WINE.RESERVE 1/4 CUP O
THE LIQUID,AND ADD THE REST TO THE  SKILLET.BASTE THE CHICKEN,AND
CONTINUE ROAST UNCOVERED,BASTING EVERY  15 MINUTES,FOR 50 TO 60 MINUTES
LONGER,OR UNTIL THE SKIN IS A DEEP  GOLDEN BROWN AND JUICES RUN CLEAR
WHEN CHICKEN IS PIERCED IN THE  THIICKEST PART OF THE THIGH AND INTERAL
TEMPERATURE REGISTE 180  DEGREES. TRANSFER CHICKEN TO A WARM PLATTER OR
GROOVED CARVIONG BOARD  AND KEEP WARM BY COVERING WITH A TENT OF
FOIL.DISCARD THE  VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE
FAT.STRAIN THE DEFATTED  COOKING JUICES IF DESIRE AND RETURN JUICES TO
THE SKILLET. STIR  CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE
MIXTURE.ADD THE  DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE
SKILLET.BRINNG TO A  SIMMER,AND STIR FREQUENTLY UNTIL THHICKENED.SERVE
GRAVY ALONG SIDE  CHICKEN....................  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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