1 (3 to 4 lb.) broiler-fryer chicken
4 cloves garlic, peeled
1/2 tsp. salt
1/2 tsp. pepper
1 (14 1/2 oz.) can chicken broth (undiluted)
1 (1.61 oz.) pkg. brown gravy mix

Preheat the oven to 400°F. Place chicken in a lightly greased pan. Place garlic in chicken cavity. Sprinkle cavity and outside of chicken evenly with salt and pepper. Pour chicken broth over chicken.

Bake, uncovered, at 400°F until meat thermometer registers 180°F (about 55 to 60 minutes), basting often with broth. Remove chicken to a serving plate, reserving drippings. Remove garlic from chicken and mash. Pour drippings through a wire mesh strainer into a 2-cup liquid measure cup. Add enough water to measure 2 cups. Pour into a medium saucepan. Whisk in mashed garlic and gravy mix. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly, 10 minutes or until thickened. Serve over chicken.

Makes 4 to 6 servings.