Apple and Sage Roasted Chicken with Pan Juices

Preheat the oven to 375°F. Rub the inside of the chicken with 1/2 teaspoon salt. Chop 1 apple, 1 onion, and the celery into 2-inch pieces. Toss the apple mixture with the garlic and 1 tablespoon sage, and place it all in the chicken cavity.

Tie the legs together with kitchen twine, and tuck the wings securely under. Mix the butter and mustard to a smooth paste and rub over the chicken skin and sprinkle with the remaining salt and white pepper. Place the bird in a medium roasting pan. Roast in the lower third of the oven for 30 minutes. Brush any remaining mustard-butter over the bird and continue to roast for 1 1/4 more hours.

Baste the chicken with the pan drippings, and sprinkle with remaining sage and the thyme. Scatter the remaining apples and onions around the bird, tossing lightly to coat with the drippings. Add the white wine, and roast the chicken 20 minutes. Baste the bird, and toss the apples and onions again for even browning. Continue to roast until bird juices run clear and the meat between the leg and thigh reaches 160°F. Remove from the oven and transfer the chicken to a serving platter. Arrange the apples and onions around the chicken.

Prepare the jus: Tip the roasting pan so the liquid pools to one end, and use a large spoon to remove any excess fat from the pan juices. Add apple cider and place the pan over medium-high heat. Use a wooden spoon to scrape the bottom of the pan, and then pour the jus over the chicken, apples, and onions. Serve warm.