| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken, cut in | |
| half and well trimmed of | ||
| fat 3 lb | ||
| 1/3 | c | White wine vinegar |
| 1 | T | Minced garlic |
| 2 | T | Minced fresh rosemary |
| OR | ||
| 2 | t | Crumbled dried rosemary |
| 3/4 | c | Chicken broth |
| 1/2 | t | Coarse salt |
| 1/2 | t | Freshly milled ground pepper |
| 4 | Fresh rosemary sprigs |
INSTRUCTIONS
Place chicken on roasting rack in shallow baking pan, skin side up. In a small bowl, combine vinegar, garlic and rosemary. Brush chicken with vinegar mixture. Place broth in bottom of roasting pan. 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. 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/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 429.6mg
Potassium: 83mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 1.1g