1 2-3 pound fresh whole frying chicken,* cleaned and rinsed
1 package Italian salad dressing mix
Vegetable oil
Water
Cider vinegar
Mix salad dressing according to package directions, but increase vinegar by 1/2 cup. Rub over outside of poultry and thoroughly coat insides. Place on rack in roasting pan, cover and roast for 1 hour, basting occasionally with extra salad dressing. Remove foil and bake for another 20-30 minutes until skin is browned and crisp.
*May substitute fresh Cornish hens, turkey, duck or goose.
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