Preheat the oven to 425 degrees F.

In a small bowl, combine the butter, 2 tablespoons of the herbs, 1 teaspoon of the Essence, minced garlic, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper, and lemon juice and stir to blend well. Gently loosen the skin covering the breast of the chicken on both sides and, working carefully, divide 4 tablespoons of the butter evenly between the skin and the flesh on the 2 sides of the breast, spreading it evenly over the breast halves. Rub the remaining butter evenly over the outside of the chicken, and season the chicken well inside and out with remaining teaspoon of salt, remaining 1/4 teaspoon of the pepper, and remaining teaspoon of Essence. Set aside.

Add the onion, celery, carrot, bay leaf, and whole smashed garlic clove to a shallow roasting pan and place the chicken on top of the vegetable pieces. Add 1 cup of the chicken broth and 1 cup of water to the roasting pan. Place in the oven and bake until golden brown, about 30 minutes. Reduce the heat to 375 degrees F and continue to bake until an instant-read thermometer inserted into the deep portion of the thigh registers 160 degrees F, about 15 minutes longer.

Remove the chicken from the oven and transfer to a platter, loosely covered, while you make the sauce.

Pour the accumulated pan drippings and vegetables into a heatproof bowl. Discard bay leaf. Using a spoon, carefully skim off as much fat from the drippings as possible. Reserve 2 tablespoons of the rendered chicken fat and discard the remaining fat or reserve for another purpose. In a small bowl, add the flour to the fat and stir until mixture forms a smooth paste. Set aside. Place the roasting pan over a burner on the stovetop and add the wine. Cook until reduced by about half, stirring to release any browned bits from the bottom or sides of the roasting pan. Add the remaining chicken broth and the skimmed drippings (with vegetables) and bring to a boil. Little by little, whisk the flour mixture into the hot liquid in the roasting pan, and cook until sauce thickens and any floury taste is gone, about 10 minutes. Add the remaining teaspoon of chopped fresh herbs, taste, and reseason if necessary. Strain through a fine mesh sieve if desired, or serve the sauce as is. Carve the chicken into serving pieces and serve with the hot gravy.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.