Roasted Chicken With Vinegar And Rosemary

Recipe Ingredients

1		Frying chicken - cut in
		And well trimmed of - fat (3 lb)
1/3 cup	78ml	White wine vinegar
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Minced fresh rosemary - or
2 teaspoons	10ml	Crumbled dried rosemary
3/4 cup	177ml	Chicken broth
1/2 teaspoon	2.5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly milled ground pepper
4		Fresh rosemary sprigs

Recipe 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 350FF. 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.

Source:
Cooking Live Show #CL8980

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