MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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 t  Crumbled dried rosemary
     3/4 c  Chicken broth
     1/2 t  Coarse salt
     1/2 t  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.
  
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