---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
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