INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 450'F. Remove giblets and neck from chicken; refrigerate
for use another day. Rinse chicken with cold running water and drain well;
pat dry with paper towels. Sprinkle chicken with salt and pepper.
2. With breast side up, lift wings up toward neck, then fold wing tips
under back of chicken so wings stay in place. With string, tie legs
together. Place chicken, breast side up, on rack in small roasting pan
(about 14" by 10").
3. Roast chicken 15 minutes; add mushrooms to roasting pan, and roast
chicken about 45 minutes longer. Chicken is done when temperature on meat
thermometer reaches 175' to 180 degrees F, and juices run clear when
thickest part of thigh is pierced with tip of knife.
4. Place chicken on warm platter; let stand 10 minutes to allow juices to
set for easier carving.
5. Meanwhile, remove rack from roasting pan. Skim and discard fat from
drippings. In small bowl, with wire whisk, mix flour and 1/4 cup chicken
broth until smooth; stir into mushrooms in roasting pan.
6. Heat mushroom mixture over medium heat 1 minute, stirring constantly.
Slowly stir remaining 1 cup broth into roasting pan; cook, stirring con-
stantly, until mixture boils and thickens slightly, about 5 minutes.
7. Remove pan from heat; stir in cream and parsley. Serve chicken with
mushroom sauce.
Each serving without skin: About 330 calories, 45 g protein, 6 g
carbohydrate, 14 g total fat (5 g saturated), 139g cholesterol, 570 mg
sodium.
Notes: Perfectly cooked meat and a classic sauce you make in the same
roasting pan~what could be easier?
Recipe by: Good Housekeeping, April 1997
Posted to recipelu-digest Volume 01 Number 447 by RecipeLu
<recipelu@geocities.com> on Jan 04, 1998

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