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Balsamic Roast Chicken Recipe

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This recipe for Balsamic Roast Chicken, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 5 to 6 lb whole chicken
2 tbsp chopped fresh rosemary
2 tbsp sea salt
3 garlic cloves, chopped
1 tbsp freshly ground black pepper
2 lg red onions, coarsely chopped
1 1/2 c balsamic vinegar
1 1/2 c good red table wine ( the better the wine the better the flavor)

Directions:
Directions:
Preheat the oven to 350F.
To clean the chicken, remove any fatty pieces. Pull out the neck, giblets, and liver and reserve. Rinse the bird and pat it dry.

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 lb.).

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

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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