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Roast Chicken with Lemon-Sage Pan Sauce
Ingredients
  • subheading: CHICKEN:
  • 1 3 to 5 pound whole chicken (wish bone removed)
  • ½ cup olive oil
  • 3 cloves garlic (peeled)
  • 1 lemon (halved)
  • 3 sprigs sage
  • subheading: PAN SAUCE:
  • ¼ cup white wine
  • 2 cups chicken stock
  • 1 tablespoon Clinton's compound butter
  • kosher salt and freshly ground black pepper (to taste)
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