Roasted Garlic & Peppercorn Cooking Sauce, divided, plus more for brushing
Chicken Broth, 30% Less Sodium
Preheat oven to 350ºF (177ºC). Place rosemary and crushed garlic into chicken cavity. Brush chicken with sauce.
Place chicken on a lightly greased baking sheet and roast in the oven for 2 hours, or until the internal temperature of the meat reaches 180°F. Cover with foil if chicken gets too dark. Baste every 30 min. using 1/2 cup (125 mL) of sauce. Remove from oven and tent with foil and monitor temperature (it should rise up to 185°F).
Meanwhile, melt butter in a small saucepan. Sauté onion for 2 min. over medium heat, add garlic and sauté for 1 min. Add flour and stir continuously for another 2 min. Stir in broth, 1/4 cup (60 mL) of sauce and white wine. Simmer while stirring constantly for 3 to 5 min., or until sauce thickens. Serve sauce with the carved chicken.
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