Roasted chicken with vinegar and rosemary

4 Servings

Ingredients

Quantity Ingredient
1 Frying chicken, cut in half and well trimmed of fat (3 lb)
⅓ cup White wine vinegar
1 tablespoon Minced garlic
2 tablespoons Minced fresh rosemary OR
2 teaspoons Crumbled dried rosemary
¾ cup Chicken broth
½ teaspoon Coarse salt
½ teaspoon Freshly milled ground pepper
4 Fresh rosemary sprigs

Directions

1. Place chicken on roasting rack in shallow baking pan, skin side up.

2. In a small bowl, combine vinegar, garlic and rosemary. Brush chicken with vinegar mixture. Place broth in bottom of roasting pan.

3. Place chicken in a 350'F. oven and baste with pan juices until nicely browned and crisp, about 1 hour. Transfer chicken to platter and cut each section in half between breast and upper portion of leg.

Cover with foil.

4. Spoon off fat from roasting pan. Add 2 tablespoons of cold water to pan and place over high heat, scraping any fragments left in bottom of pan with wooden spoon. Strain pan juices into bowl; season with salt and pepper. Spoon pan juices over chicken and garnish with rosemary. Remove skin before serving.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

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