Balsamic Glazed Chickenbeef, chicken, poultry 4 pounds whole chicken 2 cloves garlic; finely minced 4 tablespoons rosemary leaves; chopped 2 tablespoons freshly ground black pepper 1 teaspoon sea salt 5 tablespoons extra virgin olive oil 2 ounces prosciutto rind; or bacon 2 ounces parmiggiano-reggiano rind 2 medium red onions; 1 inch thick slices 3/4 cup lambrusco or other dry red wine 1/2 cup balsamic vinegar Rinse the chicken and pat dry. Remove the giblets and set aside. Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the proscuitto and cheese rinds inside the cavity. Cover and refrigerate for 3 hours or overnight. Preheat oven to 475F. Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan. Place the chicken on top of the onions, breast side up. Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar. Roast in the oven for 1 hour and 10 minutes or until a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices. Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the chicken to a carving platter. Degrease the pan juices. Combine the onions and giblets with the pan juices. Carve the chicken. Drizzle with the remaining 1/4 cup vinegar. Pass the giblet gravy separately. Submitted to the BBQ Mailing List by Bill Ackerman |
