Psycho Chicken

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon cider vinegar 
• 1.5 teaspoons thyme leaves dried
• 0.5 cup cooking wine dry white
• 3  garlic cloves minced
• 0.3 teaspoon salt 
• 3.5 pound meat from a rotisserie chicken whole

Equipment

• oven
• knife
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 32
2. Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2-inch deep slits.
3. Combine vinegar, thyme, salt, pepper, and garlic; rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
4. Place breast side up on a broiler pan.
5. Pour wine over chicken.
6. Bake at 325 for 1 hour and 45 minutes or until thermometer registers 180, basting occasionally with drippings.
7. Let stand 10 minutes. Discard skin.