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1
Clean bird and pat dry inside and out.
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2
Place in large roasting pan on a rack.
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3
Place cheesecloth in cavity of bird .
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4
Brush bird with oil , rub set aside mixture on to bird.
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5
Heat oven to 425 degrees, drizzle butter over bird.
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6
Pour 2 cups of chicken broth into pan.
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7
Roast for 45 minutes.
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8
Remove from oven, cover breast with foil, reduce oven to 325 degrees.
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9
Return bird to oven, roast for 1 hour.
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10
Remove foil, pour 2 cups of chicken broth into pan.
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11
Roast until 180 degrees in the thickest part of thigh, about 1 hour and 40 minutes, baste every 10 minutes.
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12
Transfer bird to plater, tent with foil.
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13
Let stand 30 minutes, reserve liquid in pan for gravy.
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14
Gravy:.
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15
Mix flour and sherry to a smooth paste,.
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16
Melt butter in a heavy large saucepan over medium high heat.
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17
Add mushrooms and rosemary.
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18
Saute for 3 minutes.
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19
Spoon fat from bird drippings and transfer to large glass measuring cup.
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20
Add chicken broth to make 5 cups of liquid.
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21
Add to mushrooms.
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22
Add flour paste and wisk until smooth.
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23
Bring to a boil.
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24
Mix in cream, thyme and tarragon.
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25
Season with salt and pepper if needed,.
