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Ingredients
- 4 1/2 lb Roasting chicken
- Freshly ground black pepper
- 1 tb Fresh rosemary or 1 TSP. -dried
- 8 Sprigs fresh rosemary
- 3 tb To 4 tb balsamic vinigar blended with 1/2 tsp. brown sugar
- 1 lg Clove of garlic
- 1/4 ts Salt
- 2 tb Extra virgin olive oil
How To Cook
- Mince roseamary with garlic and salt.
- Rub olive oil over chicken, then rub in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Refridgerate up to 24 hours.
- Preheat oven tp 250F. Use a small heavy roasting pan and place chicken in breast- side down.
- Poast 20 to 25 minutes per pound.
- Baste every 15 minutes with pan juices.
- During last 30 minutes of roasting turn chicken over to brown breast. If chicken is still not brown enough turn heat up to 475 F and brown about 10 minutes.
- Present chicken whole on a heated serving platter, drizzle with Balsamic vinegar and sugar. Carve and scatter with remaining rosemary sprigs.
Makes 4-6 serving
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