Balsamic Glazed Chicken


Course : BBQ Sauce
Source:
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


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 parmigiano-reggiano cheese rind

2 medium red onions -- 1 inch thick slices

3/4 cup lambrusco or other dry red wine

1/2 cup balsamic vinegar
 

Preparation / Directions:


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.


1 Kitchen's say:
  (1 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

More BBQ Sauce Recipes