From Madison Herb Society Cookbook
1 roasting chicken
1/2 cup dry white wine
1 heaping TBSP dried rosemary
pinch of salt and pepper
1 1/4 cup chicken broth
20 or more cloves of garlic with skins on
Place chicken in a roasting pan. Using your thumb, crush the rosemary in the palm of your hand and sprinkle over the chicken inside and out. Generously sprinkle salt and pepper over all and arrange garlic around the chicken. Bake at 375 degrees for an hour or so, allowing 15-20 minutes per pound, or until the chicken skin is golden brown. Put chicken and garlic on a platter. Drain pan and discard the fat. Place roasting pan over a hot burner and add the wine. Let the wine boil and reduce by about half. Add the pinch of rosemary and the chicken broth. Again, boil and reduce by half. Season with salt and pepper. Serve the sauce on the
side. Makes 4-6 servings.
Call me to order a chicken to make this recipe!!