Instructions: Place rosemary inside cavity of chicken. Close cavity with toothpick. Roast in 4OO degree oven, adding a few tablespoons of stock or wine after the first 15 minutes and basting ocasionally thereafter.

When chicken is half done and juices have accumulated in pan, add the garlic and roast along with the chicken. Dont allow the pan to get dry or garlic will burn. Add wine or stock if necessary.

Roast approximately 1 hour. Skin should be golden, and juices should run clear when thickest part of thigh is pierced. Remove chicken from pan. Let rest while making the sauce.

Skim as much grease as possible from pan juices. Add white wine to the pan.

Scrape up pan drippings. Let boil down briefly. Add chicken stock, salt and pepper. Reduce sauce by almost half, until it begins to thicken a bit. Add salt and pepper. Remove from heat. Swirl in butter.

Cut chicken into serving pieces and pass sauce.

Serves 2-4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.