Instructions: To make glaze: Combine walnuts, maple syrup and vinegar in small bowl; set aside.

To make chicken: Season cavity of chicken with salt and pepper. Put half of the thyme, 1/3 of the shallots and 1/3 of the garlic in cavity. Place remaining thyme, shallots and garlic in roasting pan. Truss chicken, if desired. Rub skin with olive oil; season outside with salt and pepper. Place chicken on thyme, shallots and garlic. Roast 30 minutes. Remove chicken from oven.

Lower oven to 300 degrees. Tilt pan; spoon off fat from pan drippings; discard fat. Add broth to pan. Spoon half of the glaze over chicken. Roast 30 minutes. Baste with remaining glaze; roast 25 minutes. Check for doneness with instant-read therometer, it should read 180 degrees F in thickest part of thigh.

Remove chicken to cutting board. Cover loosely with foil; let rest 10 to 15 minutes before carving.

To make sauce: Meanwhile, melt butter in small saucepan. Whisk in flour; cook, whisking frequently, over low heat until mixture is pale brown, about 2 minutes. Strain pan juices into flour/butter mixture; stir over medium-low heat until smooth and slightly thickened. Simmer 5 minutes, stirring frequently.

Season with salt and pepper. Stir in vinegar and any remaining juices on platter from chicken.

Carve chicken. Serve with sauce.

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