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Roast Chicken With Pesto

1 large chicken
1 cup plus 1 or 2 more tablespoons of Pesto
1/4 cup white wine or dry sherry
Salt and Pepper
1 cup chicken broth
Three tablespoons whipping cream

Loosen the skin on the chicken by working your fingers under it.
Work your fingers back over the thighs as well as the breast skin.
You want pockets that you will stuff with pesto.

Set aside two tablespoons of the pesto. Use the rest of the pesto
under the skin on the chicken. Dip your hands in it and work them
under the skin, rubbing the meat with the pesto as best you can.
Again, try to get it all the way back over the thighs as well as
just on the breast surfaces, under the skin. Any pesto left clinging
to your fingers, rub on the outside of the chicken.

Put the chicken in the bottom of a roasting pan. Roast the chicken
with foil over it for ~20 minutes at 425 degrees, then remove foil
and reduce heat to 350 degrees for about two hours or until the
meat near the thigh bone is done if you cut into it.

While the chicken is cooking (actually, in the last ten minutes or
so), mix a tablespoon of flour with water-- you'll use it later to
thicken the gravy.

To make gravy: Transfer the chicken to a platter and let stand
for ten or so minutes. While the chicken is standing, move the
roaster to the top of the stove and deglaze it with 1/4 cup white
wine or dry sherry.

Separate the grease from the drippings or pan liquid and transfer
to a measuring cup. Add enough chicken broth to the drippings to
bring the whole volume to one cup, and transfer the results to a
small saucepan. Bring the mix to a slow simmer and add three
tablespoons of whipping cream. Add one to two tablespoons of pesto
and stir. Slowly drip in the mixed flour and water until the
mixture thickens. Add pepper and salt, to taste. Carve and serve
the chicken and put the gravy in a gravy boat on the table. Fresh
basil makes a nice garnish.


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