1 6-1/2 to 7-lb. roasting chicken Olive oil 2-1/4 teaspoons dried rubbed sage 2 garlic heads, separated into individual cloves, unpeeled 3 tablespoons dry white wine 3/4 cup (about) plus 2 tablespoons canned low-salt chicken broth 2 tablespoons all purpose flour Preheat oven to 450° F. Pat chicken dry. Rub inside and out with oil and 2 teaspoons sage. Season generously inside and out with salt and pepper. Tie legs together to hold shape. Place in roasting pan. Surround chicken with garlic; drizzle oil over garlic. Roast 15 minutes. Remove garlic. Reduce oven temperature to 375° F and roast chicken until juices run clear when thickest part of thigh is pierced, about 1 hour 10 minutes longer. Transfer chicken to platter; tent with foil. Squeeze garlic between fingertips to release cloves. Place garlic in bowl. Mash with fork. Pour pan juices into glass measuring cup; degrease. Add wine to roasting pan; bring to boil over medium-high heat, scraping up any browned bits. Add to measuring cup along with any drippings from chicken. Add enough broth to measure 1 cup. Pour broth mixture into heavy small saucepan. Stir 2 tablespoons broth and flour in small bowl until smooth. Add to saucepan Mix in 1 teaspoon garlic puree and remaining 1/4 teaspoon sage. Reserve remaining garlic for Mashed Potatoes with Sage and Roasted Garlic. Bring gravy to boil, whisking constantly. Boil until reduced to sauce consistency, stirring frequently, about 5 minutes. Serve with chicken.