Roast Pesto Chicken
Serving Size : 4
Ingredients for prepare Roast Pesto Chicken
:
| Amount | Measure | Ingredient - Preparation Method |
| 7 | lb | Roasting chicken |
| 7 | ounces | purchased pesto |
sauce
roast pesto chicken |
| 3 | tb | Dry white wine |
| 3/4 | c | chicken broth - plus 2 tablespoons |
| 2 | tb | All-purpose flour |
| 3 | tb | Whipping cream |
recipe Roast Pesto Chicken
Serves 4 Fresh basil sprigs Pat chicken dry. Slide hand between
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chicken skin and meat over breast and legs to form pockets. Reserve 1
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tablespoon pesto for gravy; spread remaining pesto under skin and over breast and leg meat of chicken, in cavity
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of chicken and over outer skin. Tie legs together to hold shape. Tuck wings under
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body. Place chicken in large roasting pan. Preheat oven to 450 degrees F. Roast chicken 15 minutes. Reduce oven temperature
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to 375 degrees F and roast until juices run clear when chicken is pierced in thickest part
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of thigh, basting occasionally with pan juices, about 1 hour 15 minutes. Transfer chicken to
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platter. Pour pan juices into glass measuring cup; degrease. Add wine to roasting pan and bring to boil, scraping
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up any browned bits. Add wine mixture and any drippings from platter to pan juices. Add enough broth to
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measure 1 cup. Transfer to heavy small saucepan. Combine 2 tablespoons broth and flour in bowl; stir until
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smooth. Add to saucepan. Bring to boil, whisking constantly. Boil until reduced to
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sauce consistency, stirring often, about 5 minutes. Mix in cream and reserved 1
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tablespoon pesto. Season with salt and pepper. Garnish chicken with basil. Serve with gravy.
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