HERB-ROASTED CHICKEN WITH LEMON AND GARLIC

For the sauce:

• 2 cups chicken broth (homemade or low-salt canned)
• 1 cup dry white wine
• 2 large garlic cloves, minced
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1/4 cup cream
• Salt and pepper to taste
• 1 tablespoon butter

Preheat oven to 450° F. Pat the chicken dry. Season inside and out with salt and pepper. Place the garlic, lemon and herbs inside the cavity. Rub the outside with olive oil. Place breast side up on a rack in a small roasting pan. Roast for 30 minutes, basting every 10 minutes with pan juices, or with water if needed. Reduce heat to 375° F. Continue to roast and baste for another 30 minutes or until the thigh juices run clear. Internal temperature should be 170°. Remove from pan and discard the items in the cavity. Let rest for 10 minutes before carving.

Meanwhile, make the sauce. Discard any excess fat from roasting pan. Place over medium-high heat. Add the broth and wine; bring to a boil, scraping up any browned bits from the bottom. Add the garlic, sage and rosemary. Continue to cook until slightly reduced. Add the cream and cook until reduced to desired consistency. Taste for seasoning, adding salt and pepper if needed. Remove from heat and whisk in the butter. Serve with the chicken and as a topping for a potato, rice or pasta side dish.

Note: I make a broth using the neck, gizzard and heart from the chicken. I cook them in canned low-salt broth with a bay leaf until tender. It adds flavor to the canned broth and takes about as long as it takes to roast the chicken.