Roast chicken with garlic gravy *jb

4 Servings

Ingredients

Quantity Ingredient
1 Whole chicken (3 lbs)
1 teaspoon Dried thyme
¼ teaspoon Salt
¼ teaspoon Pepper
10 Garlic cloves, peeled
½ cup Dry white wine
1 can (10 1/2 oz.) low-salt chicken broth, divided
Cooking spray
1 tablespoon All-purpose flour

Directions

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 foil-lined 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 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.

Per serving: 116 cal, 4g fat (31%), 14 g pro, 213 mg sod, 39 mg chol Reprinted from Cooking Light Magazine, September 1996.

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