Recipe(tried): Sunday Dinner Roasted Chicken with Pan Gravy

SUNDAY DINNER ROASTED CHICKEN WITH PAN GRAVY

1 (3 lb) chicken, rinsed and patted dry
Salt and pepper, to taste
FOR THE PAN GRAVY:
Pan drippings
2 tablespoons flour
1/2 cup dry white wine
2 cups chicken stock

Preheat the oven to 450 degrees F.

Season the chicken all over with salt and pepper and place in a roasting pan. Roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer. Transfer the chicken to a cutting board and let stand for 15 minutes.

TO MAKE THE GRAVY:
Pour off the fat, reserving 2 tablespoons of fat and return the roasting pan to the stovetop over medium heat. Add the fat and 2 tablespoons of flour to the pan, stirring and scraping up the browned bits. Stir in the wine and simmer for 1 to 2 minutes. Whisk in the stock and simmer a further 5 minutes. Taste for seasoning.

Makes 4 servings