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Cathy Z's Roasted Chicken

I wish I could claim this as my own. but again, got it at Gail's Forum. The amount of garlic may seem like a little much, but it really does get less intense as it roasts.

A 5-lb chicken
1 carrot, peeled
1 small onion
large sprig Rosemary
3 full heads of garlic, cloves broken off but not peeled
1 can (15 1/2 oz) good canned chicken broth
1 cup white wine -not sweet- such as Chardonnay or Savignon Blanc or White Vermouth
3/4 cup good soy sauce (such as Kikkoman - NOT La Choy)
Pepper to taste.

Preheat oven to 350 degrees. Remove the giblets and wash the chicken inside and out.

In the large cavity, place the onion, carrot, and rosemary and then put chicken in a medium roasting pan. Place all the garlic cloves around the chicken, and pour the chicken broth, soy sauce and wine over chicken. Sprinkle with pepper.

Bake for about 1 12/ to 2 hours or until done, basting 3 or 4 times with the pan juice. When it is done, slice the chicken, put on plates with several of the garlic cloves and put a small ladle of pan juices over the top.