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Simple Roast Chicken with Garlic and White Wine Pan Sauce

Comfort food at its best--tender chicken roasted to a burnished golden brown, napped in a garlic-scented pan sauce rich with savory pan drippings. It will go beautifully with a side of mashed potatoes and some buttered green beans.


  • 1 3- to 5-pound roasting chicken
  • 3 tablespoons Graisse de Canard Gold® or softened unsalted butter
  • 2 teaspoons Herbs of Provence (or other dried herbs)
  • Salt and ground black pepper
  • 1/2 cup dry white wine
  • 2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
  • 2 cloves garlic, minced
  • 2 tablespoons heavy cream (optional)


  1. Preheat the oven to 450 degrees. Remove the packet of giblets from the cavity of the chicken and save for another use, if you like. Pull away any loose fat from around the opening. Rinse the chicken inside and out, and pat dry with paper towels.
  2. Mix 2 tablespoons of the Graisse de Canard Gold® with the Herbs of Provence and rub it on the inside of the cavity and under the breast skin. Sprinkle the inside of the bird with salt and pepper. Rub the outside of the chicken with the remaining Graisse de Canard Gold®, and sprinkle with salt and pepper.
  3. Put the chicken, breast side up, on a rack over a roasting pan. Roast for 15 to 20 minutes. Reduce the heat to 375 degrees and continue roasting for about 45 minutes for a total of about an hour for a 3-pound chicken. For larger birds, add about another 10 minutes for each additional pound.
  4. The chicken is done when the leg wiggles freely in its joint and the juices run clear from the thigh when you pierce it with a fork. A thermometer inserted into the lower, meaty part of the thigh should register 170 degrees.
  5. Set the chicken on a cutting board, breast side down, and tent it with foil to keep it warm while you make the sauce.
  6. Remove the rack from the roasting pan. Tilt the pan, spoon off as much fat as possible, and place on a burner over medium heat. Add the wine and stir, scraping the brown bits from the bottom of the pan. Simmer the wine until it is reduced to about 2 tablespoons.  Add the dissolved Glace de Poulet Gold® and the garlic and simmer until the liquid is reduced to about ½ cup, then whisk in the cream. Season with salt and pepper to taste.
  7. Carve the chicken and serve it drizzled with the sauce.

Additional Tips

Wine Pairing: Chardonnay or white Burgundy

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Classic French Stocks and Sauces