1 hour 35 min (95 mins)
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Preheat the oven to 425 degrees
Clean the inside of the chicken and place in a large roasting pan
Place the lemon, 2 garlic cloves, half of the sage, and salt and pepper in the cavity
Surround the bird with the carrots and whole head of garlic
Sprinkle with the remaining sage and salt and pepper and pour about ..." cup wine on top
Roast the chicken for 15 minutes, then reduce the temperature to 350 degrees, basting the bird every 20 minutes and adding more wine if the bottom of the pan gets dry
The chicken is done when the juices run yellow, not pink, when a thigh is pierced with a small sharp knife
Remove the chicken to a warm platter and cover loosely with fo
Remove any excess fat from the bottom of the pan
Place the pan over 1 or 2 burners on moderate heat and sprinkle in the flour
Let cook 1 minute
Whisk in the broth and raise the heat to moderately high
Let simmer 2 more minutes
Add the cream and salt and pepper to taste and let simmer about 5 minutes, or until somewhat reduced and flavorfu
Carve the chicken and serve with the roast carrots and garlic on the side
Top the meat with the sauce and serve.