| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | lb | Chicken, rinsed and patted |
| dry | ||
| Salt and pepper to taste | ||
| Pan drippings | ||
| 2 | T | Flour |
| 1/2 | c | Dry white wine |
| 2 | c | Chicken stock |
INSTRUCTIONS
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@netusa1.net> on Sep 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 55
Total Fat: 5.9g
Cholesterol: 14.4mg
Sodium: 692.6mg
Potassium: 604.5mg
Carbohydrates: 31.9g
Fiber: <1g
Sugar: 8.8g
Protein: 13.8g