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