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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Psycho Chicken Recipe

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This recipe for Psycho Chicken is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3½ lb. whole chicken
1 T. cider vinegar
1 ½ tsp. dried thyme
½ tsp. salt
¼ tsp. ground black pepper
3 cloves garlic minced
½ c. dry white wine
Directions:
Directions:
1. Preheat oven to 325º.
2. Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making ½ inch deep slits. (The "psycho" part of the recipe.)
3. Combine vinegar, thyme, salt, pepper, and garlic. Rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast side up on broiler pan. Pour wine over chicken.
4. Bake for 1 hour and 45 minutes or until thermometer registers 160 degrees, basting occasionally with drippings. Let stand 10 minutes. Discard skin.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes plus 1 3/4 hr. roasting
Personal Notes:
Personal Notes:
This is my riff on the classic roast chicken. Sounds like a crazy preparation but this chicken is incredibly moist with nice flavor. Leftovers are great in dishes calling for shredded or cubed chicken, such as salads or casseroles. That's why we often make two at the same time.

 

 

 

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