“I found this on cdkitchen. I haven't tried it but knew I wanted to save it so here it is... This recipe calls for 2 oz parmiggiano-reggiano rind but zaar will not recognize it...”
1hr 13mins

Ingredients Nutrition


  1. 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.
  2. Preheat oven to 475°F 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.
  3. 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.

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