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Cathy's Roasted Chicken




Source of Recipe


recipecircus/ron secor


List of Ingredients





serves 4

Pre-heat the oven to 350º F.

5 lb. chicken (or as close as you can come)
1 carrot, peeled
1 small onion or 1/2 medium 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- use Chardonnay or
Sauvignon Blanc or White Vermouth.
3/4 cup good soy sauce (Kikkoman or the like-
do NOT use La Choy)
ground black pepper to taste.



Recipe



Wash the chicken inside and out. Take out any giblets or other parts. In the large cavity,
place the onion, carrot and rosemary. Place the bird in a medium roasting pan. Throw 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 (they are wonderful to pop out of the skins and eat!) and put a small ladle of pan juices over the top. Just yummy. I often serve this with the parchment potato packets.