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1 whole chicken
1/2 bunch rosemary
1/2 bunch thyme
3 tablespoons paprika
To taste salt
To taste pepper
1/2 bunch parsley
1 cup chicken stock
1/2 cup all purpose flour
1/4 pound butter, cold
2 ounces Shitake mushrooms
1 cup white wine
Wash chicken. Dry with paper towels.
Season the cavity of chicken. Truss chicken with butcher twine. Season the outside of chicken with rosemary, thyme, garlic and paprika.
Roast whole chicken in 350° pre-heated oven.
Reserve pan drippings to make the gravy. Remove the pan drippings from the pan by deglazing the pan with white wine. Reduce.
Create a roux with flour and butter to thicken the chicken pan drippings into a thick sauce.
Thicken pan gravy and add the mushrooms.
Season gravy to taste