We have all had the experience of forgetting wines in our cellar until they are well past their prime. What do you do when they are too good, though, to pour down the drain? I devised this roasted chicken recipe to use up some wonderfully 'sherried'  white wines. It's so good you almost forgive yourself for laying the wine down too long.

1 large whole chicken, preferably a Rocky Range or other organic brand
1 lemon
2 sprigs fresh rosemary
2 garlic cloves, crushed
salt and pepper to taste
1 bottle old,  white wine, dark golden in color ( should smell a little like sherry)

Preheat oven to 400°

Wash and drain chicken. Place breast side up in roasting pan. (Do not use a roasting rack, so that chicken sits in the juices.)
Slit chicken on both sides where leg joins body, for more even cooking.
Poke holes in the lemon and place inside chicken, together with the rosemary sprigs.
Rub outside of chicken with crushed garlic cloves. Place garlic remains inside with lemon.
Season outside with salt and pepper.

Pour about 1/3 of the bottle of white wine slowly over the chicken. Place in oven and roast for about 1 1/2 hours. During cooking, about every 15 minutes pour some more wine over chicken to baste, until all wine is used. Later in the roasting you can baste with the pan juices.

Serves 4-6.

Recipe by Jane O'Riordan

Domaine de la Terre Rouge.