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Name: Roast Chicken with Garlic Gravy Jb
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Cooking spray; 1/4 ts Salt; 1/4 ts Pepper; 1/2 c Dry white wine; 1 Whole chicken (3 lbs); 10 Garlic cloves, peeled; 1 tb All-purpose flour; 1 ts Dried thyme; 1 cn (10 1/2 oz.) low-salt

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INGREDIENTS

Cooking spray
1/4 ts Salt
1/4 ts Pepper
1/2 c Dry white wine
1 Whole chicken (3 lbs)
10 Garlic cloves, peeled
chicken broth, divided
1 tb All-purpose flour
1 ts Dried thyme
1 cn (10 1/2 oz.) low-salt

INSTRUCTIONS

Preheat oven to 325F. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme, salt and pepper on breast and drumsticks under loosened skin; place 2 garlic cloves in body cavity. Lift wing tips up and over the back; tuck under chicken. Set aside. Combine 8 garlic cloves, wine, and half of broth in a shallow foil-lined roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Bake at 325F for 1 hour and 45 minutes or until meat thermometer registers 180F. Discard skin. Place chicken on a platter, reserving pan drippings; set chicken aside. Keep warm. Place flour in a small saucepan. Gradually add remaining half of broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broth mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve gravy with chicken. Per serving: 116 cal, 4g fat (31%), 14 g pro, 213 mg sod, 39 mg chol Reprinted from Cooking Light Magazine, September 1996. Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 22:48:04 -0700 From: Julie Bertholf

NOTES

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Roast Chicken with Garlic Gravy Jb

Cooking spray
1/4 ts Salt
1/4 ts Pepper
1/2 c Dry white wine
1 Whole chicken (3 lbs)
10 Garlic cloves, peeled
 chicken broth, divided
1 tb All-purpose flour
1 ts Dried thyme
1 cn (10 1/2 oz.) low-salt

Preheat oven to 325F.    Remove and discard giblets and neck from chicken.  Rinse chicken under  cold water; pat dry.  Trim excess fat.  Starting at neck cavity, loosen  skin from breast and drumsticks by inserting fingers, gently pushing  between skin and meat.  Rub thyme, salt and pepper on breast and  drumsticks under loosened skin; place 2 garlic cloves in body cavity.  Lift wing tips up and over the back; tuck under chicken.  Set aside.    Combine 8 garlic cloves, wine, and half of broth in a shallow foil-lined  roasting pan.  Place chicken on a rack coated with cooking spray; place  rack in pan.    Bake at 325F for 1 hour and 45 minutes or until meat thermometer registers  180F.  Discard skin.  Place chicken on a platter, reserving pan drippings;  set chicken aside.  Keep warm.    Place flour in a small saucepan.  Gradually add remaining half of broth,  stirring with a whisk until blended.  Set aside.  Place a zip-top plastic  bag inside a 2-cup measure.  Pour pan drippings into bag; let stand 10  minutes (fat will rise to the top).  Seal bag; carefully snip off 1 bottom  corner of bag.  Drain drippings into broth mixture in saucepan, stopping  before fat layer reaches opening; discard fat.  Bring mixture to a boil;  cook 1 minute or until thick, stirring constantly with a whisk.  Serve  gravy with chicken.    Per serving: 116 cal, 4g fat (31%), 14 g pro, 213 mg sod, 39 mg chol    Reprinted from Cooking Light Magazine, September 1996.  Posted to MM-Recipes Digest V3 #242    Date: Wed, 4 Sep 1996 22:48:04 -0700    From: Julie Bertholf <jewel1@ix.netcom.com>

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 4 Servings

Calories: 16
Calories from Fat: 2 (12%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 25.5mg		1 %
Potassium 13.7mg		0 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.8g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16

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