1 (4 lb.) chicken
Freshly ground black pepper
Basil
Tarragon
1 tsp. vegetable oil
White wine
Chicken broth (defatted)

Wash and dry chicken well. Rub inside and out with pepper and a little basil or tarragon. Grease skin with 1 teaspoon oil. Truss chicken. Roast on rack in roasting pan about 1 hour at 400 degrees.

Baste frequently with mixture of wine and broth. Serve with gravy, if desired. Yield: 16 servings.