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7lb roasting chicken |
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Rinse, dry. Slide hand under skin of breast. Rub half butter under skin, rub remainder over outside. Put lemon inside. Truss. |
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Roast in hot oven 20 minutes, reduce to moderate, continue roasting about 1 1/4 hours or until thigh juices run clean |
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Transfer to platter, cover with foil to keep warm |
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1 lemon |
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quarter |
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1/2 cup butter |
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combine, season |
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Pour juices into cup, spoon off fat. Add wine to pan, bring to boil, pour into cup. Add stock to make 2 1/4 cups. Gradually whisk into flour mixture. Boil until thickened, about 7 minutes |
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2 tablespoons rosemary |
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chopped |
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2 tablespoons thyme |
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chopped |
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reserve 2 tablespoons |
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melt, add flour, cook 3 minutes or until beginning to colour |
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3 cloves garlic |
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mince |
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1 1/2 teaspoons lemon zest |
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2 tablespoons flour |
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1/4 cup dry white wine |
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1 cup chicken stock |
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rosemary sprigs |
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use for garnish |
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lemon |
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