Directions

• Preheat oven to 350°. In a small bowl, combine butter, minced
• rosemary, orange peel and 1/8 teaspoon pepper. With fingers,
• carefully loosen skin from the chicken; rub butter mixture under the
• skin. Brush chicken with orange juice. Sprinkle salt and remaining
• pepper over chicken and inside cavity.
• Place one onion and half of the apple inside the cavity. Tuck wings
• under chicken; tie drumsticks together. Place breast side up on a
• rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay
• leaves, rosemary sprig and remaining onion and apple around chicken.
• Pour wine into pan.
• Bake, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in
• thigh reads 180°, basting occasionally with drippings. Cover
• loosely with foil if chicken browns too quickly. Cover and let stand
• 15 minutes before slicing.
• For gravy, pour drippings and loosened browned bits into a measuring
• cup. Skim fat. Add enough broth to the drippings to measure 1 cup.
• In a small saucepan, melt butter. Stir in flour until smooth;
• gradually add broth mixture and nutmeg if desired. Bring to a boil;
• cook and stir 2 minutes or until thickened. Serve with chicken.
• Yield: 4 servings.