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Ingredients
- 3 lb Chicken, rinsed and patted dry
- Â Â Salt and pepper to taste
- Â Â Pan drippings
- 2 Tbsp. Flour
- 1/2 c. Dry white wine
- 2 c. Chicken stock
Directions
- Preheat the oven to 450 degrees. Season the chicken all over with salt and pepper and place in a roasting pan. Roast for 45 min, or possibly till the juices run clear when the thigh is pricked with a skewer. Transfer the chicken to a cutting board and let stand for 15 min.
- To make the gravy, pour off the fat, reserving 2 Tbsp. of fat and return the roasting pan to the stove top over medium heat. Add in the fat and 2 Tbsp. of flour to the pan, stirring and scraping up the browned bits. Stir in the wine and simmer for 1 to 2 min. Whisk in the stock and simmer a further 5 min. Taste for seasoning.
- Yield: 4 servings
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