Pan Gravy:
Preheat the oven to 400 degrees F.
For the compound butter: To a small bowl, add the oregano, thyme, lemon zest, butter and some salt and pepper.
For the roast chicken: Generously rub the outside of the chicken with half of the compound butter, then stuff the cavity with half of the oregano, thyme, lemon and onions. Place the remaining onions and the carrots and celery in the bottom of a roasting pan. Use the rest of the compound butter under the skin of the chicken breasts and legs. Sprinkle the salt and pepper all over the chicken. Place the chicken on top of the vegetables in the pan. Cover with foil and roast for 20 minutes. Then remove the foil and roast until the internal temperature at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, 40 to 45 minutes. Remove the roasting pan from the oven and place on the cooktop. Transfer the chicken to a platter, and allow to rest for 15 minutes. Once rested, remove the stuffing and discard. Shred the chicken, it should yield about 4 cups of shredded chicken.
For the pan gravy: In the roasting pan over medium-high heat, add the flour and stir to combine with the roasting juices. Deglaze with the stock and white wine. Use a wooden spoon to scrape up any of the brown bits on the bottom. Simmer over medium heat. Once the pan sauce reduces by half, remove from the heat. Finish seasoning with salt and pepper. Add the cold butter cubes to the gravy and swirl until melted.
Raise the oven temperature to 425 degrees F. Fill the crepes, one at a time with 2 tablespoons each of chicken and Monterrey Jack cheese. Roll one edge of crepe over the filling then tuck in the sides and continue to roll over so it is seam-side down. Place 5 to 6 crepes in an 8- by 8-inch baking dish with seam-side facing down and cover with more cheese. Place in the oven to melt the cheese, 5 to 7 minutes. Remove from the oven, transfer to a plate and ladle the pan gravy over the top.
Crepes:
Whisk the flour, milk, melted butter, salt and eggs together, making sure to remove lumps. Allow to rest for at least 30 minutes.
Place an 8-inch nonstick or crepe pan over medium-high heat and brush lightly with the reserved butter. Spoon 3 tablespoons of the batter into the pan, tilting to evenly coat. Cook until golden brown and flip, 25 to 35 seconds. Transfer to a plate, covering loosely with a kitchen towel and keep warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1886.19 Kcal (7897 kJ)
Calories from fat	1189.75 Kcal
		% Daily Value*
Total Fat	132.19g	203%
Cholesterol	668.06mg	223%
Sodium	1890.78mg	79%
Potassium	1446.91mg	31%
Total Carbs	42.22g	14%
Sugars	11.33g	45%
Dietary Fiber	5.09g	20%
Protein	117.39g	235%
Vitamin C	31mg	52%
Vitamin A	2.5mg	84%
Iron	5.2mg	29%
Calcium	1531.2mg	153%

Amount Per 100 g
Calories	198.79 Kcal (832 kJ)
Calories from fat	125.39 Kcal
		% Daily Value*
Total Fat	13.93g	203%
Cholesterol	70.41mg	223%
Sodium	199.28mg	79%
Potassium	152.5mg	31%
Total Carbs	4.45g	14%
Sugars	1.19g	45%
Dietary Fiber	0.54g	20%
Protein	12.37g	235%
Vitamin C	3.3mg	52%
Vitamin A	0.3mg	84%
Iron	0.5mg	29%
Calcium	161.4mg	153%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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