Recipe - Herbed Roast Chicken

2 tablespoon Butter; Softened
2 teaspoon Dried rosemary
1 teaspoon Dried sage
1 Clove Garlic; Minced
1 Roasting chicken
Three fourths teaspoon Salt; Divided
One fourth teaspoon Pepper
One fourth cup Dry White wine; divided,
Plus 1 tablespoon
1 lg Onion; Cut into wedges
2 tablespoon Allpurpose flour

Preheat oven to 375F. In bowl, combine butter, herbs and garlic. With
fingertips, rub butter mixture under chicken skin. Season with One half tsp.
salt and pepper. Roast 1 hour. In small cup, combine One fourth cup each wine and
water. Baste bird with mixture. Surround with onion. Continue roasting 45
minutes more or until meat thermometer registers 185F. Remove chicken to
serving plate. Skim fat from drippings. Pour juices and onions into food
processor; blend until smooth. Pour into saucepan; stir in flour, remaining
1 tbsp wine and One fourth tsp. salt. Bring to boil over medium heat until gravy
thickens; serve with chicken.

Recipe by: Woman's Day 3/24/97

Posted to recipeludigest by Rodeo46898 Rodeo46898@aol.com on Feb 27,
1998