Original Psycho Chicken - cooking recipe

Ingredients

1 (3 1/2 lb) chicken
1 1/2 teaspoons dried thyme
1 tablespoon garlic, pressed
1 tablespoon cider vinegar or 1 tablespoon malt vinegar
1/2 cup dry white wine (sauvignon blanc works well)
salt
fresh ground pepper

Preparation

Preheat oven to 325 degrees.
Clean chicken and remove giblets.
Hack chicken all over with the tip of a sharp chef's knife to make gashes.
In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat.
Place chicken on rack in roasting pan and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan.
Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve.
Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.