You may also like
Categories:
chicken garlic rosemary black pepper salt olive oil rind parmesan rind red onion glass lambrusco balsamic vinegar radicchio olive oil
Viewed: 50 - Published at: 5 years agoIngredients
- 4 pounds chicken
- 2 cloves garlic finely minced
- 4 tablespoons rosemary leaves chopped
- 2 tablespoons black pepper freshly ground
- 1 teaspoon sea salt
- 3 tablespoons olive oil, extra-virgin
- 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
- 2 tablespoons olive oil, extra-virgin
Method
- 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 375F (190C) 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.
