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Roasted Chicken with Vinegar & Rosemary

A home-style Roasted Chicken with Vinegar & Rosemary made with White Wine Vinegar, Garlic, and Chicken Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/3 cup
• 1 tbsp
• 3/4 cup

Method (preview)

1. 1

   1. Place chicken on roasting rack in shallow baking pan, skin side up.

2. 2

   2. In a small bowl, combine vinegar, garlic and rosemary. Brush chicken with vinegar mixture. Place broth in bottom of roasting pan.

3. 3

   Place chicken in a 350'F. oven and baste with pan juices until nicely browned and crisp, about 1 hour.

4. 4

   Transfer chicken to platter and cut each section in half between breast and upper portion of leg.

5. 5

   Cover with foil.

6. 6

   Spoon off fat from roasting pan.

7. 7

   Add 2 tablespoons of cold water to pan and place over high heat, scraping any fragments left in bottom of pan with wooden spoon.

8. 8

   Strain pan juices into bowl; season with salt and pepper.

9. 9

   Spoon pan juices over chicken and garnish with rosemary.

10. 10

    Remove skin before serving.