Minnesota Roaster with Wild Mushroom Gravy
1 (5- to 7-pound) PERDUE® Fresh OVEN-STUFFER® Roaster
1 small bunch fresh sage (or 1 1/2 teaspoons dried), divided
3 tablespoons hazelnut oil or corn oil
Salt and pepper
1/2 cup finely chopped scallions (about 4), divided
4 ounces fresh mushrooms, rinsed, dried and sliced
3 tablespoons flour
1-1 1/2 cups chicken broth, optional
Preheat oven to 350° F. Remove giblets from chicken. Finely chop 3 to 4 sage leaves. In a small bowl, combine oil, 1/4 cup chopped scallions, sage, salt and pepper. Rub mixture over outside and inside of roaster. Reserve a few sage leaves for garnishing, and stuff remaining leaves into cavity. Place chicken in shallow roasting pan and roast 2 to 2 1/2 hours until BIRD-WATCHER® Thermometer pops up and a meat thermometer inserted in thickest part of thigh registers 180° F. Transfer roaster to serving platter and keep warm. Remove and discard thermometer.
Pour pan drippings into heatproof measuring cup or bowl. Skim off clear liquid from top and return 4 tablespoons to roasting pan, reserving remaining pan juices. Place pan on stove over medium heat. Add mushrooms and remaining scallion; saute 1 minute. Add flour and cook, strirring, for 5 to 6 minutes, until mixture begins to brown. Add reserved pan juices and enough chicken broth or water to make 2 cups total liquid. Cook, stirring, 2 to 3 minutes, until gravy is thickened. Slice roaster and serve with gravy.
Ready In: 3 hours