ROAST CHICKEN WITH INTEGRAL WHITE WINE SAUCE
1 - roasting chicken
1 lemon, halved
2 cloves garlic, peeled
3 stems fresh parsley
2 tablespoons unsalted butter
1 cup white wine
Sea salt and freshly ground white pepper
Remove the chicken from the refrigerator 30 minutes prior to preparation time. Remove giblets and rinse off inside and out. Pat dry with paper towelling. Trim off and reserve the last joint of each wing. Preheat the oven to 500 degrees.
Truss the chicken by centering a yard-long length of string under the leg area. Pull the string over the legs and then cross them under the legs. Pull tight the legs by drawing both ends of string up over the breast area under the wings pinning them tightly to the body. Tie in back between the wings.
Place the chicken breast up in the pan. Surround with giblets minus the liver and the wing tips. Rub the chicken liberally with butter.
Roast for 10 minutes, remove and shake the pan to loosen the chicken from sticking to the bottom and continue roasting allowing 10 minutes per pound. Juices will run clear from the inner thigh area when completely cooked.
Lift the bird from the pan tilting it vertically and allowing the juices collected in the skin and in the body cavity to drip into the pan. Let the chicken rest on a carving board lightly covered with foil while you make the sauce.
Place the pan the stove over medium heat. Skim off the fat and deglaze the pan with 1/2 cup white wine until the juices caramelizes. Stir in remaining wine and water. Reserve.
Carving and Serving:
Remove trussing string from the bird. Bend back a leg until the joint snaps at the body. Separate at the joint between leg and thigh. Cut down from the neck separating the wing and taking a bit of breast meat with it. Carve the breast meat. Carve dark meat from the bone on both pieces and transfer to a warm serving platter..
Finishing the Gravy:
Pour the juices from the carving board into the roasting pan. Reheat the sauce to a simmer. Taste and reduce briefly Season to taste with salt and pepper.