Ingredients

• 1 whole fryer (approx 2#)
• Rosemary (fresh or dried) 1/2 tsp. approx.
• 4 oz. White Wine
• 1 cup chicken stock (or 1/2 cup water)
• 3 oz. fresh butter
• Salt & pepper to taste

Method

1. Preheat oven to 325 degrees. Prepare chicken for roasting (remove neck & gizzards, salt inside & out). For better flavor, 1/2 way through cooking time add rosemary and Mirepoix (3-4 oz. of carrots, onions, and celery). When done, remove Chicken pour off fat, being careful to retain sediments. Add white wine and reduce almost to nothing. Add chicken stock, simmering slowly until reduced 1/2 way. Strain this into a smaller saucepan, bring to a boil, remove from fire, and add butter with a wisk. Carve at tableside. Serve with roast potatoes and fresh vegetables.