1 frying chicken, cut in half and wel; l 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
3/4 cup chicken broth
1/2 teaspoon coarse salt
1/2 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.
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