Title: The Vertically Roasted Chicken
Categories: Chinese, Chicken
Yield: 4 Servings

--------------------------------BASIC RECIPE--------------------------------
3 1/2 lb Frying chicken
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

-----------------------------ORIENTAL FLAVORING-----------------------------
1 lg Garlic clove, minced
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed

---------------------------SWEET SPICE FLAVORING---------------------------
1 lg Garlic clove, minced
3 tb Fresh lemon juice
1 tb Soy sauce
1 ts Honey
1/8 ts Ground ginger
1/8 ts Ground cardamom
1/8 ts Ground allspice
1 pn Ground cumin

Optionally omit wine and paprika from Basic Recipe.

Place rack in lowest position of oven; preheat oven to 450F. Mix wine and
paprika in a small bowl and set aside. Rinse chicken under cold water and
pat dry thoroughly with paper towels. Gently press chicken onto vertical
roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15
minutes. Reduce heat to 375F; roast for an additional 15 minutes per
pound. During last 20 minutes of cooking, brush with wine-paprika mixture
to aid browning. Carve from the rack and serve immediately.

FLAVORING: Mix all of the ingredients of either one together and blend
well. Loosen the skin from chicken breast, thighs, and drumsticks (do not
puncture skin). Rub or spoon sauce under skin and spread evenly. Roast as
directed, basting with the pan juices.

Bon Appetit LIGHT AND EASY SPECIAL

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini