Yield
4 to 6 servings

How to Make It

1    

Remove giblets and neck from chicken, and reserve for other uses. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift wingtips up and over back, tucking under bird securely. Close cavity of chicken with skewers; truss. Place chicken, breast side up, on a rack in a shallow roasting pan. Bake at 350° for 1 hour or until drumsticks are easy to move and juices run clear.

2    

Combine wine, nutmeg, salt, and pepper; pour over chicken. Bake an additional 30 minutes, basting occasionally. Remove chicken to a serving platter, and keep warm. Reserve 1 cup pan drippings.

3    

Blend flour with a small amount of water, mixing to form a smooth paste; stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Garnish with grape clusters around chicken, if desired. Serve with gravy.

Oxmoor House Homestyle Recipes

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