Recipe for Roasted Chicken With Vinegar & Rosemary

Ingredients

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

Instructions

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here