The Vertically Roasted Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: THE VERTICALLY ROASTED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

-----------------------BASIC RECIPE-----------------------
3 1/2 lb Frying chicken
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

--------------------ORIENTAL FLAVORING--------------------
1 lg Garlic clove, minced
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed

-------------------SWEET SPICE FLAVORING-------------------
1 lg Garlic clove, minced
3 tb Fresh lemon juice
1 tb Soy sauce
1 ts Honey
1/8 ts Ground ginger
1/8 ts Ground cardamom
1/8 ts Ground allspice
1 pn Ground cumin

Optionally omit wine and paprika from Basic Recipe.

Place rack in lowest position of oven; preheat oven to
450F. Mix wine and paprika in a small bowl and set
aside. Rinse chicken under cold water and pat dry
thoroughly with paper towels. Gently press chicken
onto vertical roaster. Set roaster in 8- or 9-inch
baking pan. Add water. Roast for 15 minutes. Reduce
heat to 375F; roast for an additional 15 minutes per
pound. During last 20 minutes of cooking, brush with
wine-paprika mixture to aid browning. Carve from the
rack and serve immediately.

FLAVORING: Mix all of the ingredients of either one
together and blend well. Loosen the skin from chicken
breast, thighs, and drumsticks (do not puncture skin).
Rub or spoon sauce under skin and spread evenly. Roast
as directed, basting with the pan juices.

Bon Appetit LIGHT AND EASY SPECIAL

-----