6 Servings
1/4 cup white wine
1/2 cup chicken broth
3 pounds roasting chicken
1/2
teaspoon freshly ground black pepper
1/2 teaspoon basil
1 tablespoon acceptable
vegetable oil
In a small bowl, combine wine and broth. Set aside. Choose a plump chicken,
about 3 pounds. Wash and dry it well. Rub inside and out with pepper and basil or
tarragon. Rub oil over skin and truss chicken. Place on a rack in a roasting pan
and roast about 1 hour at 400 F., basting frequently with a mixture of white wine
and defeated chicken broth. Serve with chicken gravy, if desired.
Amount Per Serving
Calories 394 Calories from Fat 222
Percent Total Calories
From:
Fat 56% Protein 42% Carb. 0%
Nutrient Amount per Serving Value
Total Fat 25 g 38%
Saturated Fat 7 g 33%
Cholesterol 160 mg 53%
Sodium 243 mg 10%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 41 g
Vitamin A 20% Vitamin C 1% Calcium 0% Iron 16%
