New Age Old Fashioned Roast Chicken - Herbed Roast Chicken

• 1 whole chicken
• 1 tbsp (15 ml) pressed garlic
• 1-1/2 tsp (7 ml) dried thyme
• 1 tbsp (15 ml) cider vinegar
• Dry white wine (about 1c. to 2 cups) for basting
• Salt and freshly ground pepper to taste

1. Preheat oven to 325 degrees (175 C.).
2. Prepare chicken by removing giblets and rinsing and drying it well.
3. Using a sharp knife, cut 1/4 inch deep by about 1-2 inch long slits all over the whole bird.
4. Make lots of slits, this is where the seasonings will enter into the bird.
5. In a small bowl, mix together thyme, garlic, salt, pepper and vinegar and blend it together well.
6. Then, with your hands, work the seasoning paste all over the bird and into the slits.
7. Place chicken on roasting rack in your roaster pan and roast about 2 hours, basting often with the white wine and any of the juices and seasongs that drip into the roasting pan.
8. (The bird will turn a beautiful golden color).
9. If the chicken has cooked properly, it should be running with wonderful juices as you carve.
10. Dip or drizzle each slice of carved meat in the basting juices from the pan before placing on serving platter or plates.

chicken, pressed garlic, thyme, cider vinegar, white wine, salt

Taken from online-cookbook.com/goto/cook/rpage/0012D6 (may not work)