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Roast Chicken with Garlic Gravy Jb

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CATEGORY CUISINE TAG YIELD
Meats Main dish, Poultry 4 Servings

INGREDIENTS

1 Whole chicken (3 lbs)
1 ts Dried thyme
1/4 ts Salt
1/4 ts Pepper
10 Garlic cloves, peeled
1/2 c Dry white wine
1 cn (10 1/2 oz.) low-salt chicken broth, divided
Cooking spray
1 tb All-purpose flour

INSTRUCTIONS

Preheat oven to 325F.
Remove and discard giblets and neck from chicken.  Rinse chicken under
cold water; pat dry.  Trim excess fat.  Starting at neck cavity, loosen
skin from breast and drumsticks by inserting fingers, gently pushing
between skin and meat.  Rub thyme, salt and pepper on breast and
drumsticks under loosened skin; place 2 garlic cloves in body cavity.
Lift wing tips up and over the back; tuck under chicken.  Set aside.
Combine 8 garlic cloves, wine, and half of broth in a shallow foil-lined
roasting pan.  Place chicken on a rack coated with cooking spray; place
rack in pan.
Bake at 325F for 1 hour and 45 minutes or until meat thermometer registers
180F.  Discard skin.  Place chicken on a platter, reserving pan drippings;
set chicken aside.  Keep warm.
Place flour in a small saucepan.  Gradually add remaining half of broth,
stirring with a whisk until blended.  Set aside.  Place a zip-top plastic
bag inside a 2-cup measure.  Pour pan drippings into bag; let stand 10
minutes (fat will rise to the top).  Seal bag; carefully snip off 1 bottom
corner of bag.  Drain drippings into broth mixture in saucepan, stopping
before fat layer reaches opening; discard fat.  Bring mixture to a boil;
cook 1 minute or until thick, stirring constantly with a whisk.  Serve
gravy with chicken.
Per serving: 116 cal, 4g fat (31%), 14 g pro, 213 mg sod, 39 mg chol
Reprinted from Cooking Light Magazine, September 1996.
Posted to MM-Recipes Digest V3 #242
Date: Wed, 4 Sep 1996 22:48:04 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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