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Drunk Man's Chicken




Source of Recipe


Internet


List of Ingredients




Serves 4

1 chicken (3 1/2 lbs)
4 to 6 Cloves of garlic, peeled and crushed
1 onion, peeled and quartered
1 stalk celery, cut into 4 pieces
1 teaspoon dried thyme (optional)
1/2 cup chicken stock
1/2 cup dry red or white wine
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste


Recipe



Remove giblets and neck from chicken. Rinse and pat dry inside and out. Using fingers, gently loosen skin from chicken breasts to form pockets; stuff garlic pieces into each pocket, patting gently to spread and flatten slightly. Stuff onion and celery into cavity of chicken. Tie legs together with string; tuck wings under back. Sprinkle chicken with thyme, if using. Place chicken, breast side up, on rack in small roasting pan; pour in chicken stock, wine and Worcestershire. Baste chicken with mixture. Roast in 325 F (160 C) oven, basting every 30 minutes for 11/2 to 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185 F (85 C).

Transfer chicken to platter; cover with foil and let stand 10 minutes before carving. Meanwhile, transfer pan juices to measuring cup and skim off top layer of fat. In saucepan, melt butter and sprinkle with flour; cook over medium heat, stirring for 1 minute. Pour in 1 cup (250 mL) pan juices (adding more liquid if necessary) and salt and pepper to taste. Bring to boil; cook, stirring, until sauce is smooth and thickened. Taste and adjust seasonings, if necessary. Pour into warmed gravy boat and serve with chicken.