Recipe - Roasted Chicken With Vinegar And Rosemary

1 Frying chicken, cut in
half and well trimmed of
fat (3 lb)
1/3 cup White wine vinegar
1 tablespoon Minced garlic
2 tablespoon Minced fresh rosemary
OR
2 teaspoon Crumbled dried rosemary
Three fourths cup Chicken broth
One half teaspoon Coarse salt
One half teaspoon Freshly milled ground pepper
4 Fresh rosemary sprigs

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip