1 large chicken 1/2 cup fresh rosemary 1/2 cup fresh oregano 4 leaves fresh sage 6 garlic cloves, peeled 16 ounces gf chicken stock 1 cup dry white wine Olive oil Salt and pepper 1 Tablespoon gf flour 1 Tablespoon water
Directions
Heat oven to 350 degrees F.
Wash and dry chicken, inside and out.
Place chicken in a roasting pan, on a rack; pour stock and wine into pan. Add four cloves of garlic and half of the herbs to liquid in pan. Add remainder of garlic and herbs to chicken cavity.
Rub skin of chicken generously with olive oil and sprinkle with salt and pepper. Cover with foil and bake for 1 hour and 30 minutes, basting often.
When cooked, transfer chicken to a cutting board and tent with foil.
Remove rack and any herb stems from roasting pan. Bring juices to a boil. Combine flour and water and add to juices, stirring until thickened. (You may need to add more or less flour).
Season sauce, to taste, with salt and pepper; serve with chicken.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
