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Roast Chicken with Pan Gravy
Book Information
The Professional Chef (8th Edition)
Page: 556
Ingredients
All-Purpose Flour
Bay Leaf
Carrot
Celery
Chicken
Chicken Stock (page 351)
Clarified Butter or Vegetable Oil
Onion
Rosemary
Thyme
White Pepper
Tags
Roasting and Baking