1 whole chicken (I prefer peices can be whole)
Your favorite dried herbs
Chicken stock
2 Tsp Flour
Water
White Wine
Lemon Juice

Clean and dry chicken.
Liberally sprinkle your herbs over the chicken peices on both sides.
Place skin side down in roasting pan
Fill pan with chicken stock. Enough to reach half way up most of the chicken in the pan
Place in oven at 400 Degrees for 1 hour
Remove roasting pan from oven and place chicken on a cooking sheet and cook for an additional 15 to 20 miniutes being careful not to burn the chicken. Place the side that was in the chicken broth up.
Mix flour with water until you have a creamy paste. It should not be too thick and all flour should be dissolved.
Pour the four and water mixture into the roasting pan. Place the pan over medium heat and bring to a boil.
Add a little lemon juice (1 tablespoon) and 1/2 c white wine.
Stir gravy until thickened. Add additional flour and water mixture to gravy to reach your desired consistancy.

Serve with mashed potatoes.

Dragon Hunting

Published on September 30, 2015

First Public Writing

Published on September 30, 2015