| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Sami | Poultry | 4 | servings |
INGREDIENTS
| 4 | lb | Whole chicken |
| 2 | Cloves garlic; finely minced | |
| 4 | tb | Rosemary leaves; chopped |
| 2 | tb | Freshly ground black pepper |
| 1 | ts | Sea salt |
| 5 | tb | Extra virgin olive oil |
| 2 | oz | Prosciutto rind; or bacon |
| 2 | oz | Parmiggiano-reggiano rind |
| 2 | md | Red onions; 1 inch thick slices |
| 3/4 | c | Lambrusco or other dry red wine |
| 1/2 | c | Balsamic vinegar |
INSTRUCTIONS
"Ace" Prather posted a link to the NY Times (http://www.nytimes.com/yr/mo/day/news/style/balsamic-vinegar.html#2 ) a while back that 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 cup of balsamic, some of which 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 hot (350F-375F) pit. Next time I'm going to brine the bird to see if that 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 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. Recipe by: Simple Italian Food by Mario Batali Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Feb 23, 1999, converted by MM_Buster v2.0l.
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