l 6-l/2-7 lb. roasting chicken
l 7 oz. container purchased pesto sauce
3 tablespoons dry white wine
3/4 cup plus 2 tbsps. canned chicken broth
2 tbsps. all purpose flour
3 tbsps. whipping cream
Fresh basil sprigs
Pat chicken dry. Slide hand between chicken skin and meat over
breast and legs to form pockets. Reserve l tbsps. pesto for gravy; s
spread remaining pesto under skin and over breast and leg meat of
chicken, in cavity of chicken and over outer skin. Tie legs together
to hold shape. Tuck wings under body. Place chicken in large roastin
pan. (Can be made 4 hrs. ahead; cover and chill)
Preheat oven 450. Roast chicken l5 mins. Reduce ovends temp. to 375
and roast until juices run clear when chicken is pierced in thickest
part of thigh, basting occasionally with pan juices, about l hr. and
l5 mins. Transfer chicken to platter.
Pour pan juices into glass measuring cup; degrease. Add wine to pan
and bring to boil, scraping up any browned bits. Add wine mixture
and any drippings from platter to pan juices. Add enough broth to
measure l cup. Transfer to heavy small saucepan. Combine 2 tbsps.
broth and flour in bowl; stir until smooth. Add to saucepan. Bring
to boil, whisking constantly. Boil until reduced to sauce consis-
tency, stirring often, about 5 mins. Mix in cream and reserved
l tbsps. pesto. Season with s&p. Garnish chicken with basil. Serve
with gravy.
Serves 4. Bon Appetit Sept. l992
Serve with Parmesan Potatoes, sauteed broccoli and red bell
peppers.