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5 lb. roasting chicken
melted butter

Basting Sauce:
3/4 c. dry white wine
1/2 tsp. salt
1/4 tsp. paprika
1/2 tsp rosemary, crushed
1 clove garlic, crushed
1/4 c. oil

Rub chicken with salt; brush with melted butter. Place
breast side up on rack in shallow roasting pan. Roast at 325 degrees
for 1 hour. Mix basting sauce; pour over chicken. Continue
roasting 2 hours or until chicken is tender. Baste occasional-
ly with pan drippings, add more wine if needed. If chicken
browns too rapidly, cover loosely with foil; remove last 1/2
hour to allow chicken to crisp. Place on hot platter. Pour
off clear fat, add 1/2 cup water or wine to roasting pan, boil
to loosen brown bits and use as sauce over chicken. Makes 6

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