| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken |
| 2 |
|
Cloves garlic,; finely minced |
| 4 |
tb |
Chopped rosemary leaves |
| 2 |
tb |
Freshly ground black pepper |
| 1 |
ts |
Sea salt |
| 3 |
tb |
Virgin olive oil |
| 2 |
oz |
Prosciutto rind |
| 2 |
oz |
Parmesan rind |
| 2 |
md |
Red onion,; sliced into 1-inch disks |
| 1 |
|
Glass Lambrusco |
| 4 |
tb |
Balsamic vinegar; plus 4 tablespoons |
| 6 |
lg |
Radicchio di Treviso |
| 2 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin
olive oil. Rub the outside of the chicken all over with the rosemary
mixture. Place the Prosciutto and Parmesan rinds inside the cavity and
allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting
pan. Place chicken on top of onions, breast side up. Pour glass of
Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic
vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a
skewer pushed into thickest part of the thigh shows clear -- not bloody --
juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for
3 to 4 minutes per side. Remove from grill and brush with extra virgin
olive oil and set aside. Remove bird from oven and allow to rest 5 minutes.
Transfer the chicken to a carving platter. Put onions and giblets in a
bowl, with the juices. Carve the chicken, drizzle with remaining vinegar
and serve immediately.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5686
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:22:36 -0500
From: Meg Antczak <meginny@frontiernet.net>
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