1 roasting chicken, about 5 pounds (cut in half)
2 cup Sorrel Vinaigrette
Salt and pepper
1/2 teaspoon chopped thyme
1 tbsp. cornstarch
1/4 cup chicken broth
Cut chicken in half, season with salt and pepper, place in a container, pour on sorrel vinaigrette and leave to marinate for about 30 minutes in the refrigerator.
Roast in a preheated 325° oven for about 11/2 hours, or until chicken is cooked, occasionally basting with the marinade juice.
A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F. Remove chicken from the pan. Mix cornstarch and chicken broth to make a slurry and pour into the pan drippings.
Cook, stirring, over medium heat until smooth for about 2 minutes.