MAHOGANY CHICKEN

1 3 1/2-lb. chicken

1/2 tea. salt

1/2 tea. coarsely ground black pepper

2 tab. dark brown sugar

2 tab. balsamic vinegar

2 tab. dry vermouth

fresh rosemary for garnish

Remove giblets and neck from chicken; rinse and drain well. With chicken breast-side up lift wings up toward neck then fold them under back of chicken so they stay in place. With string tie legs together. Place breast-side up on rack in small roasting pan; rub with salt and pepper. Insert thermometer into thickest part of thigh, next to body being careful that pointed end of thermometer does not touch bone. Roast chicken 375' for 45 min. Meanwhile, prepare glaze. In small bowl, stir brown sugar, balsamic vinegar and vermouth until sugar dissolves. Brush with glaze after 45 min. then turn oven to 400' and roast 30 min. longer; brushing with glaze twice more until it is a deep brown color. Thermometer should reach 180' and juices run clear when thickest part of thigh is pierced with tip of knife. Place on warm platter; let stand 15 min. for easier carving. Add 1/4 cup water to pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove from heat; skim off fat. Makes 4 main-dish servings.