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Sunday Roasted Chicken With Giblet Gravy


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1 (6-pound) roasting chicken

2 (16-ounce) cans fat-free, less-sodium chicken broth, divided

1 carrot, cut into 2-inch pieces

1 celery stalk, cut into 2-inch pieces

1 onion, quartered

2 large garlic cloves, unpeeled and halved

2 bay leaves

1 teaspoon kosher salt

1 tablespoon dried thyme

1 tablespoon dried rubbed sage

1/4 cup all-purpose flour

1/4 teaspoon black pepper

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