Ingredients
- 1 3-1/2 to 4 pound chicken
- 2 cloves garlic, finely minced
- 4 tablespoons chopped rosemary leaves
- 2 tablespoons freshly ground black pepper
- 1 teaspoon sea salt
- 3 tablespoons virgin olive oil
- 2 ounces Prosciutto rind
- 2 ounces Parmesan rind
- 2 medium red onion, sliced into 1-inch disks
- 1 glass Lambrusco
- 4 tablespoons balsamic vinegar plus 4 tablespoons
- 6 large Radicchio di Treviso
- 2 tablespoons extra virgin olive oil
Directions
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.
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By scllobet_13128061
boulder, 44
on September 05, 2010
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Excellent recipe, easy and perfect!
By bkgibson_12227208
Fayetteville, 42
on March 19, 2010
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The key here is to marinate the chicken in the rub for at least 24 hours. I used more salt than the 1 tsp suggested for the marinade, because its really the only salt for the whole chicken. Glad I did! I also guesstimated the amount of wine and balsamic and likely used more of both, but it didn't matter.
Leaving the bird breast-side-up throughout the cooking process turned out to be a good thing. I preheated the oven to 475, and when I put the bird in, I turned down the oven to 375. The result was a beautifully dark golden skin, crispy at the leg-breast intersection, and absolutely delicious. I took it out just when I saw the skin on the leg pulled up off the ankle. Overcooking even slightly would dry out the breast, I fear, since there is no flipping over midway through to let juices run back into the breast...
Take all the drippings/wine and onions (or some of them and heat it in a saucepan.. it's worth it! I scraped the pan sauce into a saucepan and reduced it until thick, about 1/3 to 1/2. The thicker the better for me! I strained the sauce and served it in a dish by the chicken, to the overwhelming praise of all my guests, educated and uneducated palates alike! Though the chicken itself was a masterpiece, the sauce adds the finishing touch and cause for celebration!
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