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Roast Chicken With Garlic Gravy *Jb

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      Title: ROAST CHICKEN WITH GARLIC GRAVY *JB
 Categories: Main dish, Poultry
      Yield: 4 Servings
 
      1    Whole chicken (3 lbs)
      1 ts Dried thyme
    1/4 ts Salt
    1/4 ts Pepper
     10    Garlic cloves, peeled
    1/2 c  Dry white wine
      1 cn (10 1/2 oz.) low-salt
           --chicken broth, divided
           Cooking spray
      1 tb All-purpose flour
 
  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.
 
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