Ingredients
1/4 cup butter, softened1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 teaspoons grated orange zest1/2 teaspoon pepper, divided1 broiler/fryer chicken (3 to 4 pounds)1/3 cup orange juice1/2 teaspoon salt2 medium onions, quartered1 medium apple, quartered1 large carrot, chopped1 celery rib, chopped4 fresh thyme sprigs4 sprigs fresh parsley2 bay leaves1 fresh rosemary sprig2 cups white wine or chicken brothGRAVY:Chicken broth3 tablespoons butter2 tablespoons all-purpose flour1/8 teaspoon ground nutmeg, optional
Preparation
Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest 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 1 onion and half 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.
Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving.
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.
