Balsamic Roast Chicken

Total time: 2 hours, plus several hours marination

1 4 to 4 1/2 pound frying or roasting chicken
1 TBS fresh rosemary leaves
1 large clove garlic
1/4 tsp salt
2 TBS extra-virgin olive oil
freshly ground black pepper to taste
8 sprigs fresh rosemary
3 to 4 TBS of balsamic vinegar blended with 1/2 tsp brown sugar

1) rinse the chicken under cold running water and dry thoroughly
   inside and out.  Set on a dinner plate.  Mince together the
   rosemary leaves and garlic in the salt.  Rub the olive oil over the
   chicken; then rub in the herb mixture.  Sprinkle with pepper.  Put
   two rosemary sprigs in teh bird's cavity, and refrigerate several
   hours, lightly covered with plastic wrap.  Keep remaining rosemary
   sprigs for garnishing

2) When ready to cook, preheat oven to 350 degrees.  Truss the chicken
   if desired.  Rub into the chicken any seasoning that may have
   fallen onto the dinner plate.  Place chicken breast side down in a
   small heavy roasting pan.  Roast 20 to 25 minutes per pound (about
   1 1/4 to 1 3/4 hours) or until a thermometer tucked into the
   thickest part of the thigh or leg reads 170 degrees.  Baste every
   15 minutes or so with pan juices.  During the last 30 minutes of
   roasting, turn the chicken over to brown the breast.  If the
   chicken is not deep golden brown when the cooking time is up, turn
   the heat to 475 degrees and brown it about 10 minutes, turning once.

3) Transfer chicken to a heated serving platter.  Present it whole,
   drizzled with the balsamic vinegar and garnished wtih rosemary
   sprigs and carve at the table.  Or cut into 8 pieces with poultry
   shears, spooon the vinegar over the pieces and scatter with
   remaining rosemary springs.  Serve immediately.

Yield: 6 servings