Chicken with gooseberry sauce

6 chicken legs (thighs and drumsticks)
Salt mixed with a pinch of powdered rosemary or tarragon to taste
2 cups slightly underripe gooseberries
2 cups canned chicken consomme
10-12 lumps sugar, or 3-4 tablespoons granulated sugar
2 tablespoons instant- blending or all-purpose flour
2 tablespoons unsalted butter
1 tablespoon dry white wine

Set the baking rack at the middle level of the oven and preheat the oven to 375?F. Wipe the chicken legs with paper towels, rub them with the seasoned salt, and place in a roasting pan. Bake for 30 minutes, or until the chicken is cooked. Meanwhile, place the gooseberries and consomme in a 2-quart saucepan, add the sugar, and bring to a boil over moderate heat. Lower the heat and simmer for 10-12 minutes, or until the fruit is tender. (The berries will fall apart if cooked too vigorously.) Drain and reserve the liquid and gooseberries separately. In an ungreased skillet, stir the flour over low heat for about 2-3 minutes, or until pale golden. Stir in the butter and cook until it foams, then gradually pour in the reserved gooseberry liquid and the wine, stirring constantly until blended and thickened. Add the degreased chicken drippings for a more full-bodied taste. Pour the sauce over the chicken in the roasting pan and simmer for 2-3 minutes on top of the stove. Serve in a deep, heated platter, pour the sauce over the chicken and scatter the gooseberries over the top. Rice is a good accompaniment.