| 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 |
tb |
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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