| 1 | Recipe by: the classic italian cookbook by marcella hazan preheat oven to 375f |
| 2 | put all the garlic and half the rosemary into the bird"s cavity. |
| 3 | Add a large pinch of salt and a few grindings of pepper. |
| 4 | rub about half the oil over the outside of the chicken, and sprinkle with salt, some more pepper, and the rest of the rosemary. |
| 5 | put the chicken and the rest of oil in a roasting pan and place it in the middle level of the preheated oven. |
| 6 | Turn the chicken and baste it with the fat and cooking juices every 15 minutes. |
| 7 | Cook for about 1 hour, or until the skin is well browned and crisp. |
| 8 | transfer the chicken to a warm platter. |
| 9 | Tip the pan and draw off all but 1 tbsp of fat with a spoon. |
| 10 | Place the pan over the stove burner, turn on the heat to high, add 1 to 2 tbsp of water, and while it boils away scrape up all the cooking residue. |
| 11 | Pour over the chicken and serve. |
| 12 | now that you read all of that, let me tell you how i improvised. |
| 13 | Basically, i used a cut up chicken and did it on top of the stove covered, rather than roasted . |
| 14 | Sauteing the chicken until browned and then cooking covered until done. |
| 15 | some good bread for soaking up the sauces, salad, and you"re there |
