Roast Chicken with Garlic Gravy
Roast Chicken with Garlic Gravy is Head to the store and pick up flour, thyme, salt, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a pretty expensive main course.
Instructions
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 roasting pan lined with foil.
Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 325 for 1 hour and 45 minutes or until thermometer registers 18
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 zip-top plastic bag inside a 2-cup 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.