| 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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