"I used this recipe to roast a whole chicken, I didn't have enough salt so I only used about 1/2 cup or so and a little extra water to cover the chicken and instead of sage I used dried thyme and rosemary mixed with butter both inside and outside the skin (I did not use liquid smoke). Chicken was moist and delicious and the mushroom sauce was awesome. I used a individual size bottle of white wine. I served it with egg noodles cooked in broth and steamed broccoli... one of the best meals we've had in a long time.