INGREDIENTS
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1 (3 3/4-pound) whole roasting chicken
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1 tablespoon butter, softened
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/2 teaspoon dried rubbed sage
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1/8 teaspoon freshly ground black pepper
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2 carrots, peeled and halved
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4 stalks celery, halved
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1 onion, quartered
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1/2 cup dry white wine
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1 1/2 cups fat-free, less-sodium chicken broth
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2 tablespoons all-purpose flour
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3 tablespoons water
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1/4 teaspoon salt