1 (61/2 to 7 lb. roasting chicken
1 (7 oz.) container purchased pesto sauce (fresh is fine, too!)
3 Tbsp. dry white wine
¾ cup plus 2 Tbsp. canned low salt chicken broth
2 Tbsp. flour
3 Tbsp. whipping cream
fresh basil sprigs for garnish
Rinse chicken and pat to dry with paper towels. Slide hand between skin and meat over breast and legs to form pockets. Reserving 1 Tbsp. pesto, spread remaining pesto under skin and over breast and leg meat of chicken, in cavity of chicken, and on outside skin. Tie legs to hold shape. Tuck wings under body. Place chicken in large roaster. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450 degrees. Roast chicken 15 minutes. Reduce oven temperature to 375 degrees and roast until juices run clear, basting occasionally with pan juices, about 1 hour and 15 minutes. Transfer chicken to platter. Degrease pan juices. Add wine to roasting pan and boil, scraping up any brown bits. Add wine mixture, drippings from platter, and pan juices together and add enough broth to measure 1 cup. Transfer to heavy small saucepan.
Combine 2 Tbsp. broth and flour in bowl; stir until smooth. Add to saucepan. Bring to a boil, whisking constantly. Boil till reduced to sauce consistency, stirring often, about 5 minutes. Mix in cream and reserved 1 Tbsp. pesto. Season with salt and pepper. Garnish chicken with basil. Serve with gravy. Place chicken on oval platter and place border of “Parmesan Potatoes” around the chicken. (Serves 4-6) Make this when you need a dish that is worthy of a magazine cover!
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