Roasted Chicken With Vinegar & Rosemary Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Frying chicken, cut in half and well trimmed of fat, 3 lb
1/3 cup: White wine vinegar,
1 tbsp: Minced garlic,
2 tbsp: Minced fresh rosemary OR,
2 tsp: Crumbled dried rosemary,
3/4 cup: Chicken broth,
1/2 tsp: Coarse salt,
1/2 tsp: Freshly milled ground pepper,
4: Fresh rosemary sprigs,
Directions:
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 350F. 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 from luhu.jp
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 350F. 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 from luhu.jp