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Roasted Chicken




Source of Recipe


RecipeCircus/RSinParis


List of Ingredients




4-5 lb. Chicken
1 Carrot, peeled
1 small Onion or 1/2 medium Onion
1 large sprig Rosemary
3 full heads of Garlic, cloves broken apart but not peeled
1 can (15-1/2 oz) good canned Chicken Broth
1 C White Wine (not sweet- use Chardonnay or Sauvignon Blanc)
3/4 C good Soy Sauce (Kikkoman preferred)
Ground Black Pepper to taste.


Recipe



Pre-heat the oven to 350º F.
Wash the chicken inside and out. Take out any giblets. In the cavity, place the onion, carrot and rosemary. Place the bird in a medium roasting pan. Scatter all the garlic cloves around the chicken. Pour the chicken broth over the chicken. Pour the wine over the chicken. Pour the soy sauce over the chicken. Sprinkle with pepper. Bake for about one hour, 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 (wonderful to pop out of the skins and eat) and put a small ladle of pan juices over the top. Serves 4