chicken noodle soup.
Thyme Roasted Chicken With White Wine Gravy
- 6 lbs free range, organic whole chicken (try taking it out of the refrigerator a half hour before cooking to bring it closer to room temperature)
- kosher salt and freshly ground pepper
- 1/2 lemon, cut in half
- 1/2 onion, cut in half
- head of garlic, sliced crosswise in half
- olive oil
- dried thyme
- 1 tbsp flour
- 1/2 cup white wine
Roast the chicken for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Put a sheet of foil loosely over the roast during roasting if the skin is getting too dark and is about to burn.
Remove the chicken from the oven and cover tightly with aluminum foil for about 15 minutes.
Now to make a gravy...
Pour most of the pan drippings into a fat separating gravy pourer through its strainer. Leave one tablespoon of chicken fat in the roasting pan and heat it up right on the stove over medium heat. Add one tablespoon of flour and whisk into the fat for about 30 seconds. Then add 1/2 cup of the chicken juices that have separated from the fatty pan drippings and 1/2 cup of white wine.