Apple and Onion Roaster with Orchard Country Gravy

Show/Hide Apple and Onion Roaster with Orchard Country Gravy
Serves 6 | Prep/Cook Time: 2 Hrs 45 Min
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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
Step 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.
Step 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.
Step 3: 
Remove and discard PERFECT ROAST® Thermometer before carving.
Step 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.
Step 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.
Step 6: 
Cook, stirring, until gravy is smooth and thickened. Season to taste with salt and pepper.