Try this Roasted Chicken with Vinegar and Rosemary recipe, or contribute your own.
Suggest a better description1. 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 350F. 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 466.1mg | 16 % | |
Potassium 26.9mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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