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Roasted chicken with vinegar & rosemary

Yield: 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.

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