One chicken 1 fresh rosemary sprig 2 garlic cloves 2 Tablespoons olive oil 1/2 cup dry red wine Salt and pepper to taste 3 Tablespoons butter 1/4 cup gf flour 2 cups gf beef broth 5 ounces pecorino or fontina cheese, thinly sliced
Preheat oven to 350 degrees F.
Season chicken with salt and pepper inside and out. Place rosemary sprig and garlic inside body cavity; truss with string.
Place a large, heavy oven-proof skillet or roasting pan over medium-high heat. Heat olive oil and brown chicken on all sides. Pour wine over chicken. Roast for 1 hour and 45 minutes, basting occasionally. Remove trussing string.
While chicken is roasting, prepare fonduta: In a medium saucepan, melt butter over medium-low heat and stir in flour. Stir for 2-3 minutes. Whisk in broth and cook, stirring frequently for 10 minutes. Add cheese, salt and pepper to taste and stir until cheese melts.
Cut chicken into quarters, spoon over hot fonduta and serve.