1 large (5 pound) chicken, washed and giblets removed
3 large heads garlic, cloves separated but not peeled
1/2 small onion, peeled
1 large sprig fresh rosemary or 1 tablespoon dried
1 small carrot
1 (14 ounce) can chicken broth
1 cup Chardonnay or Sauvignon Blanc
3/4 cup soy sauce
Pepper, to taste
Preheat oven to 350 degrees F.
Put chicken into a roasting pan. Scatter garlic cloves around the bottom of pan. Stuff onion, carrot and rosemary into chicken cavity. Pour in order listed over the top of the chicken: chicken broth, wine and soy sauce. Sprinkle with pepper. Roast for 1 1/2 hours, basting with the juice every 15 minutes.
Slice and serve with several garlic cloves from the roasting pan (skin slides off when you pop them in your mouth) and the juice.
Serves 3 or 4.