1. Preheat oven to 350° F. Remove giblets from chicken.
2. Finely chop 3 to 4 sage leaves (enough to make about 1 tablespoon). In a small bowl, combine oil, 1/4 cup chopped scallions, sage, salt and pepper. Rub this mixture over the skin of roaster and inside body cavity. Reserve a few pretty sage leaves for garnishing and stuff the rest of the leaves inside the body cavity. (If using dried sage, omit this step.)
3. Place roaster in shallow, flameproof roasting pan. Cook for 2 to 2 1/2 hours until PERFECT ROAST® 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 PERFECT ROAST® Thermometer.
4. Pour pan drippings into heatproof measuring cup or bowl. Skim off clear liquid from top of drippings. Return 4 tablespoons to roasting pan; reserving the remaining pan juices.
5. Place pan on stove top over medium heat. Add mushrooms and remaining 1/4 cup chopped scallion; sauté 1 minute. Add flour and cook, stirring, 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.
6. Slice roaster and serve with gravy.

There are no reviews for this recipe. Be the first to review it.