Apple and Onion Roaster with Orchard Country Gravy

Serves 6 | Prep/Cook Time: 2 Hrs 45 Min

Vitamin A %
Total Carbs 6g		0 %
	Dietary Fiber 1g	0 %
	Sugars g
Protein 20g
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based on a 2,000 calorie diet.

1	PERDUE® OVEN STUFFER® Whole Chicken
1	tablespoon butter, melted or margarine
1/2	teaspoon poultry seasoning
1	apple, cored and cut into quarters
1	onion, peeled and cut into quarters
1	small rib celery, cut into quarters
	Salt and ground pepper, to taste

	Orchard Country Gravy Ingredients:
	Pan juices from OVEN STUFFER(R) Roaster
4	tablespoons all-purpose flour
1/2	cup cream or half-and-half
1	tablespoon apple jack brandy or frozen apple juice concentrate
	Salt and ground pepper to taste

1	Preheat oven to 350°F. Remove giblets. Rub bird inside and out with butter, poultry, seasoning and salt and pepper. Place apple, onion and celery inside body and neck cavities.
2	Place roaster, breast side up, in a shallow roasting pan in oven. Roast 2 to 2 1/2 hours or until PERFECT ROAST® Thermometer pops up and a meat thermometer inserted in thickest part of thigh registers 180°F.
3	Remove and discard PERFECT ROAST® Thermometer before carving.
4	Gravy (dressings, salsa, and toppers) Pour pan juices into heatproof measuring cup or bowl. Skim off 4 tablespoons clear drippings from top and return to roasting pan. Skim off and discard remaining drippings, reserving degreased pan juices.
5	Add flour to roasting pan and cook, stirring over medium heat for 3 to 4 minutes, until flour mixture is lightly browned. Stir in reserved pan juices and enough water to make 2 cups of liquid. Add cream or half-and-half and brandy or apple juice concentrate.
6	Cook, stirring, until gravy is smooth and thickened. Season to taste with salt and pepper.