“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!!!”
4hrs 45mins

Ingredients Nutrition


  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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