Sunday Dinner Roasted Chicken with Pan Gravy

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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