Roasted Rosemary Chicken
|Chicken broth||500 Milliliter|
|Lemon juice||80 Milliliter|
|Liquid honey||45 Milliliter|
|Chicken||2 1⁄4 Kilogram|
|All purpose flour||30 Milliliter|
|White wine||60 Milliliter|
Place 1 cup (250 ml) of the chicken broth, lemon juice and honey into a sauce pan.
Bring to a boil.
Reduce heat and simmer until liquid is reduced by half.
With a small knife, cut a pocket between the skin and breasts on both sides of the chicken.
Insert a sprig of rosemary in each.
Thoroughly rub the chicken with the garlic then season generously with salt and pepper.
Place the remaining rosemary, along with the garlic, into the cavity.
Place in a roaster, roast for 2 3/4 to 3 1/2 hours, basting often during the last hour of cooking.
Remove chicken from roaster, strain the drippings through a fine sieve.
Heat the butter in a sauce pan and add the flour.
Reduce heat and cook until roux is golden brown.
Add the wine, drippings and remaining chicken broth.
Reduce heat and simmer until sauce thickens.
Carve the chicken and serve with the gravy.