Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 4 lb Whole chicken
- 2 x Cloves garlic, finely chopped
- 4 Tbsp. Rosemary leaves, minced
- 2 Tbsp. Freshly grnd black pepper
- 1 tsp Sea salt
- 5 Tbsp. Extra virgin extra virgin olive oil
- 2 ounce Prosciutto rind, or possibly bacon
- 2 ounce Parmiggiano-reggiano rind
- 2 med Red onions, 1 inch thick slices
- 3/4 c. Lambrusco or possibly other dry red wine
- 1/2 c. Balsamic vinegar
Инструкции
- "Ace" Prather posted a link to the NY Times ) a while back which contained a recipe for making artificial balsamic vinegar. I was interested in it because I've been experimenting in the pit with a great recipe from Mario Batali for "Balsamic Glazed Chicken" (see below). It uses a half c. of balsamic, some of that you rub over the chicken before cooking for the glaze and some more for drizzling over the carved bird. I tried the recipe a couple different times, saving the good balsamic for the drizzling phase and experimenting with different classes of balsamic for the glaze.
- Anyway, yesterday I made up a batch of the faux balsamico just for grins and used it for the glaze. I think the chicken came out better than using real balsamic. Of course, use the best balsamic you can afford for the drizzling. It really makes a difference.
- NOTE:Although Batali calls for roasting the bird in the oven, this recipe is even better in a warm (350F-375F) pit. Next time I'm going to brine the bird to see if which makes a difference.
- 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 Tbsp. extra virgin olive oil. Rub the outside of the chicken all over with the rosemary mix. Place the proscuitto and cheese rinds inside the cavity. Cover and chill for 3 hrs or possibly 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 c. of the vinegar. Roast in the oven for 1 hour and 10 min or possibly till 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 min.
- 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 c. vinegar.
- Pass the giblet gravy separately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 919 | |
| Calories from Fat 574 | 62% |
| Total Fat 63.99g | 80% |
| Saturated Fat 15.9g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 815mg | 34% |
| Potassium 826mg | 24% |
| Total Carbs 15.89g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.19g | 5% |
| Protein 58.65g | 94% |
