||Preheat oven to 400°F (375°F for a glass baking dish). Cut open outer bag and remove Oven Ready Roaster, sealed in cooking bag. Place in a shallow roasting pan or baking dish, breast side up.
||Cut a 1" slit in cooking bag over the breast to vent during cooking. NOTE: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
||From fresh (preferred method) place pan or baking dish with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 90 to 115 minutes until a meat thermometer registers an internal temperature or 180°F in the breast.
OR From frozen place pan or baking dish with roaster (still in cooking bag) on lower shelf of over and roast approximately 2-3/4 to 3 hours until a meat thermometer registers an internal temperature or 180°F in the breast.
TIP: If temperature is below 180°F, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180°F.
||Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer Roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious gravy.
||Pour pan juices into large heatproof measuring cup or bowl. Let stand and skim off fat. Place 8 tablespoons of clear drippings into saucepan, reserving remainder. Add 5 tablespoons flour to saucepan and cook, stirring over medium heat for 1 minute. Stir in reserved juices and 3 cups chicken broth or water. Cook, stirring 2 to 3 minutes, until gravy is smooth and thickened. Season to taste.
||Serve carved chicken with gravy.