Mahogany Chicken Like None Other

• 3 12-4 lbs roasting chickens (I use Purdue which is juicy)
• salt and pepper
• 2 tablespoons dark brown sugar
• 2 tablespoons balsamic vinegar
• 2 tablespoons vermouth or 2 tablespoons any dry white wine
• 14 cup water, reserved for making gravy

1. Wash chicken well and salt and pepper it, inside and out.
2. Place chicken in preheated 375 degree oven for 45 minutes to one hour.
3. Mix glaze ingredients together.
4. Baste chicken with glaze, saving some glaze for later.
5. Put back in oven for 15 minutes more.
6. Brush remaining glaze on chicken and cook another 15-25 minutes until skin on roaster is "mahogany" color.
7. Remove from oven and let stand for 15 minutes before carving.
8. Meanwhile, loosen any browned bits in roasting pan and add the 1/4 cup of water to pan and bring to a boil.
9. Skim off any fat from juice.
10. You can thicken this if you choose or just pour juice over cut up chicken.

roasting chickens, salt, brown sugar, balsamic vinegar, white wine, water

Taken from www.food.com/recipe/mahogany-chicken-like-none-other-333844 (may not work)