1. Dy before or early in day, combine oil, wine, lemon juice and herbs. Put chicken in bowl. Pour wine mixture over chicken; cover; refrigerate.
2. Simmer neck and giblets in water until tender. Cool Chop giblets; return to broth; cover, refigerate.
3. About 45 minutes before serving, preheat broiler.
4. Arrange chicken, skin side down, in shallow pan. Season with salt and pepper. Pour wine mixture over chicken. Broil slowly, turning and basting, for 30 to 45 minutes, or until wel browned.
5. Make gravy, using giblets and broth.

Ingredients:

½ cup cooking oil
¾ cup white wine
1 tablespoon lemon juice
½ teaspoon rosemary
½ teaspoon marjoram
2 ½- to 3-pound broiling chicken, cut into serving pieces
1 cup water
Salt and pepper to taste