| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Frying chicken, cut in half and well trimmed of fat (3 lb) |
| 1/3 Tasse | white wine vinegar |
| 1 Esslöffel | garlic minced |
| 2 Esslöffel | Minced fresh rosemary Or |
| 2 Teelöffel | Crumbled dried rosemary |
| 3/4 Tasse | chicken broth |
| 1/2 Teelöffel | salt coarse |
| 1/2 Teelöffel | Freshly milled ground pepper |
| 4 | Fresh rosemary sprigs |
|
1. 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 350'F. 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.
|
|
Anmerkungen zum Rezept:
|
