Rinse chicken with cold water; pat dry. Tie ends of legs together with cotton
string. Lift wing tips up toward neck then tuck under back of chicken.
In large bowl, combine vinegar, water, oregano, basil, salt, black pepper
and garlic. Place chicken in marinade; turn to coat completely. Place chicken,
breast side up, in Deep Dish Baker. Pour remaining marinade over chicken.
Bake for 45 minutes. Begin basting chicken with pan juices every 15 minutes
until Pocket Thermometer registers 180 degrees F in meaty part of thigh and
juices run clear (approximately 1 hour, 30 minutes).
Remove from oven; let stand 10 minutes.
Carefully place chicken on carving platter. Pour pan juices into small bowl;
skim fat from surface. If desired, add 1-2 teaspoons of additional vinegar to
pan juices. Carve chicken; serve using Stainless Serving Fork.
Serve with pan juices, if desired.
Yield: 8 servings
Nutrients per serving: Calories 470, Total Fat 28 g, Saturated Fat 8 g, Cholesterol
155 mg, Carbohydrates 4 g, Protein 49 g, Sodium 450 mg, Fiber 0 g