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Balsamic Roast Chicken

main dish, poultry, low fat, chicken

4 pounds whole chicken
Freshly-ground black pepper; to taste
1 tablespoon fresh rosemary
(or 1 tspn dried rosemary)
1 garlic clove
1 tablespoon olive oil
8 sprigs fresh rosemary
1/4 cup balsamic vinegar
1/2 teaspoon brown sugar

Preheat oven to 350 degrees. Rinse chicken inside and out with cold running water. Dry it. Mince together the rosemary leaves and garlic. Loosen the skin from the flesh, then rub the flesh with the oil and then the herb mixture. Sprinkle with black pepper. Put two fresh rosemary sprigs into the cavity of the chicken. Truss the chicken. Place chicken into a roasting pan and roast for 20 to 25 minutes per pound (about 1 hour and 20 minutes). Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter. Combine the vinegar with the brown sugar. Carve the chicken and top it with the vinegar mixture. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 290; Fat (grams) 11; Percent calories from fat 34; Percent polyunsaturated 12; Percent saturated 6; Percent monounsaturated 16; Cholesterol (milligrams) 127; Sodium (milligrams) 108; Protein (grams) 44; Carbohydrate (grams) 4; Dietary Fiber 0.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-07-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 471 Calories (kcal); 33g Total Fat; (65% calories from fat); 38g Protein; 2g Carbohydrate; 188mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 6 meat servings. Weight Watcher points calculated at 7 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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