learn about cascading style sheets!
This recipe is published here with the gracious permission of Ann McElhinney.
3 pound chicken, rinsed and patted dry
Salt and pepper to taste
Pan drippings
1/4 Cup Whipping Cream
1/2 cup dry white wine
2 cups chicken stock
Preheat the oven to 450 degrees. Season the chicken all over with salt and
pepper and place in a roasting pan. Roast for 45 minutes, or until the
juices run clear when the thigh is pierced with a skewer. Transfer the
chicken to a cutting board and let stand for 15 minutes.
To make the gravy, pour off the fat, reserving 2 tablespoons of fat and
return the roasting pan to the stove top over medium heat. Add the fat and
cream to the pan, stirring and scraping up the browned bits. Stir in the
wine and simmer for 1 to 2 minutes. Whisk in the stock and simmer a further
5 minutes. Taste for seasoning.
Yield: 4 servings
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