Apple Roast Chicken (printable)
Ingredients

A 6 to 7 pound roaster chicken, rinsed and patted dry
1 tablespoon coarse kosher salt
2 teaspoons freshly ground pepper
2 bay leaves
1 onion, peeled and cut into eighths
3 tablespoons chopped fresh sage (or 1 teaspoon dried)
1 large garlic clove, chopped
1/2 cup plus 2 tablespoons canned apple juice concentrate (Do not reconstitute)
2 tablespoons butter
1 3/4 cups chicken broth
1 tablespoon Clabber Girl Corn Starch

Instructions
With one finger gently slide a bay leaf under the skin on each breast of the chicken and rub it inside and out with the salt and pepper. In a bowl toss together the onion, sage, garlic and 1/4 cup of the apple juice concentrate, and stuff the mixture into the chicken cavity.

Arrange the chicken, breast-side down on a V-rack set in a roasting pan, and add 1/2 cup water to the pan. Put the chicken in the oven and immediately reduce the heat to 350° F. After 30 minutes turn the chicken breast-side up and roast 30 minutes more.

In a small saucepan heat the butter with 1/4 cup of the apple juice concentrate, and brush the chicken with some of it. Continue to cook the chicken for about 1 hour more, brushing with the apple mixture every 10 minutes. (The temperature of the meaty part of the thigh should be 160° F on an instant read thermometer, and juices should run clear.

Transfer the chicken to a platter and transfer the stuffing vegetables to the roasting pan. Add the chicken broth and deglaze the roasting pan over moderately high heat, scraping up the brown bits. Transfer the mixture to a saucepan, (for a smooth gravy strain the mixture through a sieve into the saucepan). Skim the fat from the liquid and bring to a simmer. Stir together the remaining 2 tablespoons apple juice concentrate and the cornstarch and whisk into the gravy. Simmer for 2 minutes.

Serves 6 to 8