INGREDIENTS

INSTRUCTIONS

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.
Serves 4.  Source: "Martha Stewart Living - <www.marthastewart.com>"
S(Formatted  for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 621 Calories (kcal); 45g Total Fat; (67% calories from  fat);
43g Protein; 5g Carbohydrate; 194mg Cholesterol; 261mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit;
Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”