Balsamic Glazed Chicken

Name: Balsamic Glazed Chicken
Prep time: 3 min
Cook time: 1 h 10 min
Total time: 1 h 13 min
Yield: 4 serving(s)
Ingredients: 1 (4 lb) whole chickens; 2 garlic cloves (finely minced); 4 tablespoons rosemary (chopped); 2 tablespoons fresh ground black pepper; 1 teaspoon sea salt; 5 tablespoons extra virgin olive oil; 2 ounces prosciutto rind (or bacon); 2 medium red onions (1 inch thick slices); 3/4 cup lambrusco or 3/4 cup dry red wine; 1/2 cup balsamic vinegar

Submitted by rusted_essence

"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..."

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Ready In:: 1hr 13mins
Ingredients:: 10
Serves:: 4

ingredients

1 (4 lb) whole chickens
2 garlic cloves (finely minced)
4 tablespoons rosemary (chopped)
2 tablespoons fresh ground black pepper
1 teaspoon sea salt
5 tablespoons extra virgin olive oil
2 ounces prosciutto rind (or bacon)
2 medium red onions (1 inch thick slices)
³⁄₄ cup lambrusco or 3/4 cup dry red wine
¹⁄₂ cup balsamic vinegar

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 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.
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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RECIPE SUBMITTED BY

rusted_essence

I love to cook and have been expanding my knowledge here for over a year. My fiancee moved in with me around the time I started frequenting this site because I had to make the same things taste different so we will not get bored. I am about to graduate with my BFA in Art Education in May. My wedding is in June, soooo my plate is pretty full physically and metaphorically... I think the greatest thing about this site is not only do you learn new ways to cook great tasting meals, but you also become more capable of making up your own recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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