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| 1 klein | Onions finely chopped |
| 1 | Carrot finely chopped |
| 1 | Celery stalk finely chopped |
| 3 Esslöffel | olive oil |
| 6 | cloves garlic |
| 6 | rosemary sprigs |
| 6 | sage sprigs |
| 1 | Chicken (4 1/2 to 5 lb) |
| 1 1/2 Tasse | Dry Vin Santo * or Madeira |
| 1 Esslöffel | Butter, at room temp |
| 1 Esslöffel | all-purpose flour |
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* Vin Santo is a dry amber-colored Italian wine available at some liquor stores.
Preheat oven to 350 F. Sprinkle onion, carrot, and celery in large roasting pan. Drizzle with 2 tbs olive oil. Place garlic and all herbs in chicken cavity. Place chicken on top of vegetables in pan. Season with salt and pepper. Roast chicken 1 hour 20 min, basting occasionally with pan juices.
Pour 3/4 cup Vin Santo over chicken. Increase oven temperature to 425 F. Continue roasting until chicken is golden brown and juices run clear when thickest part of thigh is pierced, about 15 min.
Transfer chicken to platter. Strain contents of roasting pan into heavy medium saucepan. Add 3/4 cup Vin Santo and boil 1 min. Mix butter and flour in small bowl. Whisk butter mixture into sauce and simmer until thickened, about 3 min. Season with salt and pepper. Serve chicken, passing sauce separately.
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