Roasted Free Range Chicken
- 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
DirectionsFor 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.
Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.
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.
Recipe courtesy Chef Joe Realmuto at Nick and Toni's in The Hamptons