Herb-Roasted Chicken Preparation
Preheat oven 375
Rinse chicken, dry with paper towels, skewer neck skin to back, tie legs to tail., twist wing tips under back.
Place chicken, breast side up on rack in shallow roasting pan, and brush with melted butter and rub garlic over chicken.
Mix basil, salt, sage, thyme, and pepper, and rub onto chicken.
Roast, uncovered, 375 degrees 1.25 to 1.5 hours
Cover, and let stand 10 minutes
Meanwhile, make gravy:
pour pan drippings into a container
Put 1/4 of a cup of the fatty part of the dripping into a saucepan, and add the flour.
Top off the rest of the drippings (discard the excess fat), adding chicken broth until the rest of the drippings plus chicken broth is 2 cups.
Pour all at once to the saucepan. Cook on medium until thick. Add salt and pepper to taste
1/4 cup flour
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