Ingredients
Poultry:
- One 17-pound whole fresh poultry. rinsed well and patted dry
- 1 1/4 stick (10 tablespoons) unsalted butter, slightly softened
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh rosemary oil
- 2 tablespoons finely chopped fresh thyme leaves
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper
- 3 large carrots. reduce 1-inch pieces
- 3 large stalks celery, reduce 1-inch pieces
- 2 large onions. quartered
- 8 cups homemade chicken stock
- Sage Gravy :
- Poultry neck
- 1/4 cup fresh sage leaves
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup white-colored wine
- Salt and freshly ground pepper
- 1 tablespoon finely chopped fresh sage
Directions
For that poultry: Take away the poultry in the refrigerator one hour before roasting.
Combine the butter, sage, rosemary oil. thyme. and parsley inside a mixer and process until smooth. Season with pepper and salt.
Preheat the oven to 450 levels F.
Season the cavity from the poultry with pepper and salt and fill the cavity with 1 / 2 of the carrots, celery. and onion. Rub the whole poultry using the plant butter and season liberally with pepper and salt.
Put 4 glasses of the chicken stock inside a medium saucepan and warm over low heat.
Put the remaining vegetables at the base of a big roasting pan. Place the poultry on the top from the vegetables, make the oven and roast until gently golden brown, forty-five minutes. Lessen the heat to 350 levels F and continue roasting, basting using the warm chicken stock every fifteen minutes, until an immediate-read thermometer placed within the leg registers 160 levels F, a couple of to two 1/4 hrs longer.
Take away the poultry in the oven, transfer to some baking sheet, tent loosely with foil and let rest twenty minutes before slicing.
For that sage gravy: Strain the cooking liquid in the roasting pan right into a medium saucepan (ought to be about 4 cups, otherwise, increase the stock to create 4 cups). Add some neck, provide a boil, add some sage leaves, remove in the heat and let steep for fifteen minutes. Take away the sage leaves.
Melt the butter inside a medium saucepan over medium-high temperature. Add some flour and prepare for one minute. Add some wine and prepare until reduced. Whisk within the sage-infused stock and prepare until thickened and smooth, about a few minutes. Season using the pepper and salt and chopped sage.
