2 tablespoons distilled white vinegar
2 tablespoons sugar
1 tablespoon honey
3 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon carrots
1 onion, chopped
1 (4 ounce) can chicken broth
5 fresh mushrooms, sliced
1 tablespoon olive oil
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary
1/4 cup fresh lemon juice
1 (8 ounce) can pineapple chunks
1 tablespoon lemon juice
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a shallow dish or bowl; remove skin, bones, ribs, and chicken fat. Separate breasts, drumsticks, and thighs; set aside.
Place remaining chicken in a shallow dish or bowl; remove skin, bones, ribs, skin, skin, and ribs. Season with honey brown sugar, lemon vinegar, carrots, onion, chicken broth, mushrooms, olive oil, pepper, rosemary, lemon juice, and lemon juice. Mix all together; pour over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes, or as desired.
Remove foil from foil; place over water in large saucepan. Cover with aluminum foil; place chicken on pan. Brown on both sides and juices should run clear.
Roast uncovered for about 1 hour, or until internal juices of the chicken are no longer moist. Remove chicken from foil.
Remove a piece of foil from the bottom edge of the pan; tie with kitchen twine. Brush excess fat onto bottom of pan. Pour liquid into pan.
Bake uncovered for 30 minutes at 350 degrees F (175 degrees C) or until chicken is no longer pink and juices run clear. Brush on remaining chicken.
Remove chicken from foil and brush on remaining juices. Reduce heat to 350 degrees F (175 degrees C), and continue cooking for 1 hour.