|1||PERDUE® OVEN STUFFER® Whole Chicken with Giblets|
|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|
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.
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.
Remove and discard PERFECT ROAST® Thermometer before carving.
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.
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.
Cook, stirring, until gravy is smooth and thickened. Season to taste with salt and pepper.