Rave Roast Chicken

1 large roasting chicken, or two small whole chickens.
1 or 2 carrot, peeled, quartered
1 or 2 small onion, quartered
1 or 2 large sprigs Rosemary
3 full heads of garlic, cloves broken off but not peeled
1 can (15 1/2 oz) good canned chicken broth
1 cup white wine- not sweet- use Chardonnay or Savignon Blanc or White Vermouth.
3/4 cup good soy sauce (Kikkoman or the like- do NOT use La Choy) Pepper to taste.
Wash the chicken inside and out. Take out any giblets or other parts. In the large cavity, place the onion, carrot and Rosemary. Place the bird in a medium roasting pan. Throw all the garlic cloves around the chicken. Pour the chicken broth over the chicken. Pour the wine over the chicken. Pour the soy sauce over the chicken. Sprinkle with pepper. Roast at 350 deg., basting 3 or 4 times with the pan juice. When it is done, slice the chicken, put on plates with several of the garlic cloves (they are wonderful to pop out of the skins and eat!) and put a small ladle of pan juices over the top.

Kayelle