CHICKEN WITH ROSEMARY

      Title: CHICKEN WITH ROSEMARY
  Categories: Seasonings, Main dish, Poultry
       Yield: 4 Servings
  
       3 lb Roasting chicken
       5    Fresh rosemary sprigs
       1 tb Butter; melted
       1 tb Oil
     1/2 c  White wine
     3/4 c  Chicken stock
     3/4 c  Whipping cream
            Salt & white pepper to taste
            Rosemary sprigs; for garnish
  
   Preheat oven to 400 F.
   
   Put 2 whole rosemary sprigs into cavity of chicken. Truss (skewer or
   tie with string) chicken to secure wings and legs. Brush all over
   with half the butter and oil. Reserve remainder for basting. Separate
   rosemary leaves from remaining stems and place into tucks of wings
   and legs, and on top of breast.  Place chicken, breast side up, in a
   roasting pan.
   
   Roast 30 minutes in preheated oven.  Tip pan to let juices flow out
   from chicken cavity; baste.  Turn heat down to 350 degrees; roast 35
   to 40 minutes longer or until juices run clear. Remove chicken from
   pan to heatproof platter and keep warm.
   
   Place pan on top of stove.  Spoon off surface fat. Bring to a boil,
   scraping up chicken bits from bottom of pan. Deglaze by adding wine
   and stock and continuing to scrape up bits. Cook, over high heat,
   until reduced by half.  Pick out any rosemary leaves. Add whipping
   cream and reduce over high heat until of desired consistency. (The
   longer it cooks, the more flavorful and thick).  Season with salt and
   pepper.
   
   Serve sauce with chicken, garnished with more rosemary sprigs.
   
   A simple but satisfying dish.  Good with rice, glazed carrots and
   steamed broccoli.
   
   From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright.
   Toronto: James Lorimer & Company, Publishers, 1985. Pg. 98. ISBN
   0-88862-788-2. Posted by Cathy Harned.
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