Maria’s Balsamic Roast Chicken
Serves 4-6
1 5-6 lb whole chicken
2T chopped fresh Rosemary
2T sea salt
3 garlic cloves, chopped
1T fresh ground black pepper
2 red onions, chopped
1/4c balsamic vinegar
1/4c good red table wine (the better the wine the better the flavor)
Preheat oven to 350ºF
To clean chicken, remove any fatty pieces. Pull out neck, giblets, and liver and reserve. Rinse bird and pat dry.
In a small dish, combine the rosemary, salt, garlic, and pepper. Rub this mixture all over the chicken inside and out. Cover chicken and place in refrigerator. Let sit for at least 1 hour and up to 24 so the flavors take hold.
Place the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle chopped onions on top. Then place the whole chicken on top of the onions. Pour the vinegar and wine over chicken. (I pour the vinegar over first and then the wine which gives a better colour to the chicken.) Roast in the oven for about 2 hours (20 minutes per pound).
Carve and serve with the balsamic and onion mixture from the bottom of the pan.
My note: I remove chicken and onions from the pan and drain off the juices. The juices are then reduced by at least 50% and I add a couple of tbsps of red currant jelly. The sauce is served separately.
Serves 4-6
1 5-6 lb whole chicken
2T chopped fresh Rosemary
2T sea salt
3 garlic cloves, chopped
1T fresh ground black pepper
2 red onions, chopped
1/4c balsamic vinegar
1/4c good red table wine (the better the wine the better the flavor)
Preheat oven to 350ºF
To clean chicken, remove any fatty pieces. Pull out neck, giblets, and liver and reserve. Rinse bird and pat dry.
In a small dish, combine the rosemary, salt, garlic, and pepper. Rub this mixture all over the chicken inside and out. Cover chicken and place in refrigerator. Let sit for at least 1 hour and up to 24 so the flavors take hold.
Place the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle chopped onions on top. Then place the whole chicken on top of the onions. Pour the vinegar and wine over chicken. (I pour the vinegar over first and then the wine which gives a better colour to the chicken.) Roast in the oven for about 2 hours (20 minutes per pound).
Carve and serve with the balsamic and onion mixture from the bottom of the pan.
My note: I remove chicken and onions from the pan and drain off the juices. The juices are then reduced by at least 50% and I add a couple of tbsps of red currant jelly. The sauce is served separately.