I made this 1956 recipe for Rosemary chicken a few nights ago. I rotisseried the chicken rather than roasting it, which meant I couldn’t really baste it during the cooking process. It was fine. Mike really liked the flavor of the chicken, though it was too mild for my taste. The skin tasted great, but it wasn’t crispy enough. I don’t think I’d make it again.
rosemarychicken.jpg

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