Roasted chicken….and now the herb cream sauce…

I chopped up the basil, rosemary an a green onion and added it to 3tbs butter, add 3tbs flour to make a roux

add in 1/2 c dry white wine, 1/2 c chicken broth fresh ground pepper, salt and appx 1 1/2 to 2c whole milk…bring to a boil over med-hi heat… it will thicken up nicely

here’s my roast chicken, I always soak it in a brine before roasting.. this time it was a wine-broth-garlic brine for 6 hrs before roasting… and y’all know I LOVE using kitchen twine!

ok… hubby was hungry so I couldn’t dawdle too much in the pics… and I forgot the greenery. But, I’m only human.. keeping it real! (sometimes the hubby just wants to eat!)