the chicken under cold running water. Dry it
thoroughly inside and out. Set it 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 the
bird's cavity and refrigerate for 24 hours,
lightly covered with plastic wrap. Keep the
remaining rosemary sprigs for garnish.
the oven to 350º. Truss the chicken if
desired. Rub into the chicken any of the seasoning
that might have fallen onto the dinner plate.
Use a small heavy roasting pan and place the
chicken in it breast side down. Roast 20 - 25
minutes per pound (about 1 1/4-1 3/4 hours),
or until a thermometer put into the thickest
part of the thigh or leg reads 170º. Baste
every 15 minutes or so with the 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 up to 475º and
brown it about 10 minutes, turning once.
the chicken to a heated serving platter. Present
it whole, drizzled with the balsamic vinegar
and carve at the table or, use poultry shears
to cut it into eight pieces in the kitchen.
Spoon the balsamic vinegar over them and scatter
with the remaining rosemary sprigs. Serve immediately.
4 - 6