| 1 | Preheat oven to 400°F. |
| 2 | Put 2 whole rosemary sprigs into cavity of chicken. |
| 3 | Truss (skewer or tie with string) chicken to secure wings and legs. |
| 4 | Brush all over with half the butter and oil. |
| 5 | Reserve remainder for basting. |
| 6 | Separate rosemary leaves from remaining stems and place into tucks of wings and legs, and on top of breast. |
| 7 | Place chicken, breast side up, in a roasting pan. |
| 8 | Roast 30 minutes in preheated oven. |
| 9 | Tip pan to let juices flow out from chicken cavity; baste. |
| 10 | Turn heat down to 350 degrees; roast 35 to 40 minutes longer or until juices run clear. |
| 11 | Remove chicken from pan to heatproof platter and keep warm. |
| 12 | Place pan on top of stove. |
| 13 | Spoon off surface fat. |
| 14 | Bring to a boil, scraping up chicken bits from bottom of pan. |
| 15 | Deglaze by adding wine and stock and continuing to scrape up bits. |
| 16 | Cook, over high heat, until reduced by half. |
| 17 | Pick out any rosemary leaves. |
| 18 | Add whipping cream and reduce over high heat until of desired consistency. |
| 19 | (the longer it cooks, the more flavorful and thick). |
| 20 | Season with salt and pepper. |
| 21 | Serve sauce with chicken, garnished with more rosemary sprigs. |
| 22 | A simple but satisfying dish. |
| 23 | Good with rice, glazed carrots and steamed broccoli |
