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Balsamic Roast Chicken Recipe

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This recipe for Balsamic Roast Chicken is from The Tuinstra Family 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:  
4 to 4.5 frying or roasting chicken
(organic free-range preferred)
1 tbsp fresh rosemary leaves or
1 tsp dried rosemary
1 large clove garlic
1/4 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper
8 sprigs fresh rosemary
3 to 4 tbsp balsamic vinegar (artisan-made tradizionale, or a high quality commercial vinegar blended with 1/2 tsp brown sugar - may have to heat gently to dissolve sugar)
Directions:
Directions:
24 hours before cooking:
Rinse chicken under cold running water. Dry thoroughly, inside and out. Mince together rosemary leaves and garlic in the salt. (Best done in mortar and pestle.) Rub chicken with olive oil, then rub in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity and refrigerate 24 hours. Preheat oven to 350º. Truss chicken if desired. Rub in seasoning that might have fallen. In a small roasting pan, place chicken, breast side down. Roast 20 to 25 minutes per pound.) Approx. 1 1/4 to 1 3/4 hour,) or until 170º on meat thermometer. Baste every 15 minutes with pan juices. The last 30 minutes, turn chicken over to brown breast. If chicken is not golden brown, bake at 475º, turning once. Place chicken on heated serving platter. Drizzle with vinegar mixture and carve at the table. Or cut into 8 pieces and spoon vinegar over them. Serve immediately.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
From "The Splendid Table" by Lynne Rossetto Kasper. Cheryl's mother Marilyn DeYoung says she has made and eaten this dish many times and it is delicious with or without the balsamic dressing. She also says the herb mixture is a great marinade for veal, lamb, and beef, in use since Roman times. Buon Appetite!

 

 

 

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