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Roast Chicken With Citrus And Thyme Recipe

Nutrition per serving    (USDA % daily values)
CAL
3937
FAT
912%
CHOL
650%
SOD
85%

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Ingredients for 6 servings

1 tablespoon cornstarch dissolved in 2 tablespoons cold water

2 carrots, coarsely chopped

2 onions, coarsely chopped

1 orange, cut in half

1 1/2 cups reduced-sodium chicken broth

1 7-to-8-pound roasting chicken, giblets and neck reserved

Salt & freshly ground pepper to taste

1/2 cup dry white wine

1 lemon, cut in half

8 cloves garlic, peeled and cut in half lengthwise, divided

8 sprigs fresh thyme, divided

1 teaspoon Dijon mustard

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