Simple chicken with gravy in the oven

Ingredients:

• 1 chicken weighing 1.8-2.3 kg, giblets reserved for another use
• 3 sprigs of thyme
• 3 cloves garlic, unpeeled
• 2 tbsp. flour
• 0.5 cups dry white wine
• 2 cups homemade chicken broth or lightly salted store-bought broth
• Special equipment: small roasting pan with a grate, kitchen string

Preparation:

1. Pat the chicken dry inside and out with paper towels and let it rest at room temperature for about 30 minutes. Meanwhile, position the oven rack in the middle of the oven and preheat the oven to 230°C (430°F). Place the rack in a roasting pan.
2. Generously salt and pepper the chicken cavity and fill it with thyme and garlic. Tie the legs together with kitchen string. Generously salt the outside of the chicken and season lightly with pepper. Place it breast-side up on the grill (don't salt the chicken on the grill in the roasting pan, or the gravy will be too salty).
3. Roast the chicken until golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh registers 165–175°F (74–76°C), 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tilt it forward to release any juices into the roasting pan. Remove the thyme and garlic from the cavity. Let the chicken rest on a cutting board while you prepare the sauce. To easily transfer the chicken to the board, insert the handle of a wooden spoon into the cavity and hold the chicken with tongs in your other hand.
4. Remove the rack from the roasting pan and pour the contents into a small bowl. Skim 2 tablespoons of fat from the surface and combine it with the flour and 2 tablespoons of water in a small bowl. Heat the roasting pan over medium heat, add the wine, scraping up any browned bits from the bottom, and simmer until the wine has reduced by half, 3-4 minutes. Add the chicken broth, bring to a simmer, whisk in the flour mixture, and stir constantly until the sauce thickens, 2-3 minutes. Season with salt and pepper to taste.
5. Trim the chicken. Trim the wing tips with kitchen shears; set aside for the broth. Remove the legs by first cutting off the thigh, then locate the hip joints near the spine and cut through them. Separate the drumsticks from the thighs and transfer to a platter. Turn the carcass upright; remove the spine and set it aside for the broth. Place the breast skin-side up and cut in half through the sternum. Remove the wings and breast and transfer to a platter. Serve the chicken with warm gravy. Set aside the remaining skeleton for the broth.