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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