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1
Preheat oven to 375u00b0.
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2
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
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3
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
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4
Bake at 375u00b0 for 40 minutes.
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5
Increase oven temperature to 450u00b0, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170u00b0. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
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6
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
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7
Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
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8
Remove skin from chicken; discard. Carve chicken, and serve with gravy.
