Pour some champagne into the cavity and truss with butchers twine or secure with 1 or 2 bamboo skewers. P lace the bird in a large roasting pan and pour the remainder of the champagne over the bird. Rub olive oil over the skin and sprinkle salt, pepper and chopped parsley on top. C over and roast for about 1 hour. Remove cover, baste and return to the oven uncovered until the internal temperature registers 165 degrees F when a meat thermometer is inserted into the drumstick, touching the leg bone.
S erve with the pan drippings and the leek and scallion mixture ladled over the meat.
Inc. All rights reserved.