Tuesday, January 15, 2013

Balsamic Roast Chicken

Adapted from Suzanne Somers’ Get Skinny on Fabulous Food
Serves 4 to 6

1 5- to 6-lb whole chicken (organic, hormone-free is best)
2 tbsp fresh rosemary, chopped
2 tsp sea salt
3 garlic cloves, chopped
1 tbsp freshly ground black pepper
2 red onions, chopped
1/4 cup balsamic vinegar
1/4 cup red table wine (the better the wine, the better the flavor)

Preheat the oven to 350˚.

To clean the chicken, remove any fatty pieces. Pull out the neck, giblets, and liver and reserve. Rinse the bird and pat dry.

Editor’s Note: A little tip I learned from Ruth Reichl – place the excess fat under the skin of the chicken over the breasts – the chicken will self-baste!

In a small dish, combine the rosemary, sea salt, garlic, and pepper. Rub this mixture all over the raw chicken inside and out. Let sit for at least 1 hour. You can do this step up to 24 hours in advance so the flavors take hold. Cover the chicken and place in the refrigerator.

Place the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle the chopped red onions on top. Then place the whole chicken on top of the onions. Pour the balsamic vinegar and wine over the chicken.

Roast the chicken in the oven for approximately 2 hours (20 minutes per pound).

Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.

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