| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken, cut in half and well trimmed of fat (3 lb) |
| 1/3 |
c |
White wine vinegar |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Minced fresh rosemary OR |
| 2 |
ts |
Crumbled dried rosemary |
| 3/4 |
c |
Chicken broth |
| 1/2 |
ts |
Coarse salt |
| 1/2 |
ts |
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.
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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