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 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
 
  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.