- 2 organic chickens, skin on
- 1/2 cup white wine
- 1/2 cup olive oil
- 2 large sprigs rosemary, roughly chopped
- 5 cloves roughly chopped garlic
- 1/2 pound pancetta
- 20 whole cloves garlic
- Fresh sprigs rosemary
- Olive oil
- 1 large white onion, diced
- 10 cloves fresh garlic
- About 2 to 3 cups chicken stock
- 2 large sprigs rosemary
- Choice of potato, for serving
For the chicken:
Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
For the garnish:
For the sauce:
In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.