Roasted Chicken with Vinegar & Rosemary

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Title: Roasted Chicken with Vinegar & Rosemary
Categories: Poultry, Italian
Yield: 4 servings

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 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

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.

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