Balsamic Roast Chicken
Title: Balsamic Roast Chicken
Categories: Chicken
Yield: 4 servings
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
Mince rosemary with garlic and salt. Rub olive oil over chicken, then rub in
herb mixture. Sprinkle with pepp
er. 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. Serves 4 to 6