Roasted Chicken

¼ cup of butter

2 cloves of minced garlic

1 tbsp dry mustard

½ tsp thyme

½ tsp of salt

¼ tsp of pepper

3lb whole broiler-fryer chicken

1 onion, quarter

1 bay leaf

Dry white wine

2 tbsp flour

Preheat oven to 350.  Soften the butter and combine it in a small bowl with the garlic, mustard, thyme, tarragon, S&P.  Please the chicken breast side up on the rack of a shallow roasting pan. Put the onion and bay leaf in the body of the cavity (discard after cooking).  Gently separate the skin from the breast and sides of the chicken.  Spread half the butter-herb mixture under the skin.  Tuck the wings under the chicken and tie the legs.  Rub about half of the remaining butter mixture on the skin of the chicken.  Cover the chicken with loses foil tent and place in oven.  Every 45 minutes brush butter-herb mixture until chicken is done.

Pour the juices from the pan into a glass measuring cup, add white wine to make 1 ¾ cups of gray, pour a 1/3 into a small saucepan stir in flour for a minute ass additional liquid slowly, raise the heat and stir until gravy boils and thickens, season to taste

Total cost around $7.50 when you buy the chicken on sale (less than 70 cents per pound) serves 4-6 depending on size of chicken.