1 (4 pound) whole chicken
1 cup all-purpose flour
1 onion, chopped
1 teaspoon salt
1/2 cup finely crushed sage leaves
1/4 cup butter
1 1/2 cups water
2 scallions, thinly sliced
Preheat oven to 375 degrees F (190 degrees C).
Heat flour in 15-inch skillet over medium-high heat. Sprinkle chicken with salt. Cook 8 to 10 minutes or until cooked through evenly. Transfer to large bowl.
Beat butter and water in large saucepan over medium heat until smooth; stir in flour mixture, onion, sage and 2 tablespoons sage. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens; do not boil. Add chicken broth and cook 2 minutes more. Stir in 2 cups milk and cook until sauce thickens. Stir in scallions and continue to heat through about 3 minutes more. Stir in prepared sauce and stir vigorously until thickened.