2.5-4# Fowl
1 large Vidalia Onion
1 small Baking Apple
1 bottle (14oz) RBJ's Elderberry Syrup
1/2 cup chopped Carrots
1/2 cup chopped Celery
3 tablespoons finely chopped fresh Parsley
4 cloves Garlic
4 Bay Leaves
1 can Chicken Broth
3/4 teaspoon Sea Salt
5 Sprigs & Stems Parsley
3/4 teaspoon crushed Peppercorns
1/2 cup all-purpose Flour

Slice Onion into 1/2" slices, place them on bottom of covered ceramic baking dish of suitable size.  Rinse Fowl well, including cavity.  Fold outer wing joints under Fowl.  Place Apple inside of cavity, tie legs together.  Place Carrots, Celery, Parsley Sprigs, and 1/2 can of Broth in bottom of dish.  Place Fowl on Onions, pour 3/4 bottle of RBJ's Elderberry Syrup over Fowl, sprinkle with Sea Salt and Peppercorns.  Preheat oven, cover, bake at 325 degrees, approximately 1.5 hours, then 1 hour uncovered or until done.  (Temperature should reach a minimum of 165 between thigh and side of body).

Remove from oven; remove Fowl from baking dish to serving platter.  Cover with aluminum foil and then cover with clean dishtowel to cool slowly, allowing approximately 20 minutes before serving.

SAUCE:

Pour mixture from bottom of baking dish into saucepan.  Skim any grease from mixture and discard.  If more sauce is desired, add rest of Broth to mixture, bring to simmer.

In mixing bowl, whip Flour with cold Water until a smooth heavy cream-like mixture is developed, free of any lumps, and set aside.  Pour into saucepan a little at a time, stirring constantly to dissolve well while thickening.  Thicken into a sauce consistency only, simmering approximately 5 minutes.  Season to taste.

Sauce should be very well flavored, you should be able to taste all seasonings with a mild Elderberry overtone taste only.  If needed, add a little more Elderberry Syrup.  Once sauce taste meets your approval, using a fine mesh strainer, strain mixture and lightly push through strainer any extra sauce caught in Onions.  Discard mixture in strainer; add 1 teaspoon of finely chopped fresh Parsley to sauce, reheat to simmer for serving.

PLATTING & SERVING:

Remove string on legs and Apple, discard.  Arrange potatoes and/or vegetables around side of Fowl.  Drizzle a little sauce over the Fowl, sprinkle the whole platter with a balance of Parsley.  Carve at tableside and serve vegetables from platter to guests.  Serve with Merlot, Chardonnay and Zinfandel wines.