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Roasted Chicken with Pan Gravy

1 pound whole chicken
1/2 bunch rosemary
1/2 bunch thyme
1 bulb garlic
3 tablespoons paprika
Salt to taste
Pepper to taste
1/2 bunch parsley
1-cup Chicken stock
1/2-cup all-purpose flour
pound butter, cold
2 ounces shitake mushrooms
1 cup white wine

Wash chicken. Dry with paper towels. Season the cavity of chicken. Truss chicken with butcher twine. Season the outside of chicken with rosemary, thyme, garlic and paprika. Roast whole chicken in 350 degree pre-heated oven. Reserve pan drippings to make the gravy. Remove the pan drippings from the pan by deglazing the pan with white wine. Reduce. Create a roux with flour and butter to thicken the chicken pan drippings into a thick sauce. Thicken pan gravy and add the mushrooms. Season gravy to taste.


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