Recipe - Roast Chicken With Garlic Gravy Jb

1 Whole chicken (3 lbs)
1 teaspoon Dried thyme
One fourth teaspoon Salt
One fourth teaspoon Pepper
10 Garlic cloves, peeled
One half cup Dry white wine
1 cn (10 One half oz.) lowsalt
chicken broth, divided
Cooking spray
1 tablespoon Allpurpose flour

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 foillined
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 ziptop plastic
bag inside a 2cup 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 MMRecipes Digest V3 #242

Date: Wed, 4 Sep 1996 22:48:04 0700

From: Julie Bertholf jewel1@ix.netcom.com