“My sister gave me this recipe back in 2001 and I have used it for may events. Also enclosed is the gravy for it,. Enjoy!!!”
READY IN:
4hrs 45mins
SERVES:
10-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean bird and pat dry inside and out. Place in large roasting pan on a rack. Place cheesecloth in cavity of bird .
  2. Brush bird with oil , rub set aside mixture on to bird.
  3. Heat oven to 425 degrees, drizzle butter over bird. Pour 2 cups of chicken broth into pan. Roast for 45 minutes.
  4. Remove from oven, cover breast with foil, reduce oven to 325 degrees. Return bird to oven, roast for 1 hour.
  5. Remove foil, pour 2 cups of chicken broth into pan. Roast until 180 degrees in the thickest part of thigh, about 1 hour and 40 minutes, baste every 10 minutes.
  6. Transfer bird to plater, tent with foil. Let stand 30 minutes, reserve liquid in pan for gravy.
  7. Gravy:.
  8. Mix flour and sherry to a smooth paste,.
  9. Melt butter in a heavy large saucepan over medium high heat. Add mushrooms and rosemary. Saute for 3 minutes.
  10. Spoon fat from bird drippings and transfer to large glass measuring cup. Add chicken broth to make 5 cups of liquid. Add to mushrooms. Add flour paste and wisk until smooth. Bring to a boil.
  11. Mix in cream, thyme and tarragon. Season with salt and pepper if needed,.

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