INGREDIENTS

INSTRUCTIONS

Preheat oven to 375F  Put all the garlic and half the rosemary into the
bird's cavity. Add a  large pinch of salt and a few grindings of
pepper.  Rub about half the oil over the outside of the chicken, and
sprinkle  with salt, some more pepper, and the rest of the rosemary.
Put the chicken and the rest of oil in a roasting pan and place it in
the middle level of the preheated oven. Turn the chicken and baste it
with the fat and cooking juices every 15 minutes. Cook for about 1
hour, or until the skin is well browned and crisp.  Transfer the
chicken to a warm platter. Tip the pan and draw off all  but 1 tbsp of
fat with a spoon. Place the pan over the stove burner,  turn on the
heat to high, add 1 to 2 tbsp of water, and while it  boils away scrape
up all the cooking residue. Pour over the chicken  and serve.  Now that
you read all of that, let me tell you how I improvised.  Basically, I
used a cut up chicken and did it on top of the stove  covered, rather
than roasted . Sauting the chicken until browned and  then cooking
covered until done.  Some good bread for soaking up the sauces, salad,
and you're there  Per serving: 482 Calories (kcal); 55g Total Fat;
(100% calories from  fat); 0g Protein; 0g Carbohydrate; 0mg
Cholesterol; 0mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 11  Fat; 0 Other Carbohydrates  Recipe by: The
Classic Italian Cookbook by Marcella Hazan  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 297mg
Potassium: 546.2mg
Carbohydrates: 30.1g
Fiber: 3.7g
Sugar: 22.5g
Protein: 2.1g