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Receta Balsamic Glazed Chicken
by Global Cookbook

Balsamic Glazed Chicken
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Ingredientes

  • 4 lb Whole chicken
  • 2 x Cloves garlic, finely chopped
  • 4 Tbsp. Rosemary leaves, minced
  • 2 Tbsp. Freshly grnd black pepper
  • 1 tsp Sea salt
  • 5 Tbsp. Extra virgin extra virgin olive oil
  • 2 ounce Prosciutto rind, or possibly bacon
  • 2 ounce Parmiggiano-reggiano rind
  • 2 med Red onions, 1 inch thick slices
  • 3/4 c. Lambrusco or possibly other dry red wine
  • 1/2 c. Balsamic vinegar

Direcciones

  1. "Ace" Prather posted a link to the NY Times ) a while back which contained a recipe for making artificial balsamic vinegar. I was interested in it because I've been experimenting in the pit with a great recipe from Mario Batali for "Balsamic Glazed Chicken" (see below). It uses a half c. of balsamic, some of that you rub over the chicken before cooking for the glaze and some more for drizzling over the carved bird. I tried the recipe a couple different times, saving the good balsamic for the drizzling phase and experimenting with different classes of balsamic for the glaze.
  2. Anyway, yesterday I made up a batch of the faux balsamico just for grins and used it for the glaze. I think the chicken came out better than using real balsamic. Of course, use the best balsamic you can afford for the drizzling. It really makes a difference.
  3. NOTE:Although Batali calls for roasting the bird in the oven, this recipe is even better in a warm (350F-375F) pit. Next time I'm going to brine the bird to see if which makes a difference.
  4. Rinse the chicken and pat dry. Remove the giblets and set aside.
  5. Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 Tbsp. extra virgin olive oil. Rub the outside of the chicken all over with the rosemary mix. Place the proscuitto and cheese rinds inside the cavity. Cover and chill for 3 hrs or possibly overnight.
  6. Preheat oven to 475F.
  7. Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan. Place the chicken on top of the onions, breast side up. Pour the wine over the chicken and rub all over with 1/4 c. of the vinegar. Roast in the oven for 1 hour and 10 min or possibly till a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices. Remove the pan from the oven and let the chicken rest for 5 min.
  8. Transfer the chicken to a carving platter. Degrease the pan juices.
  9. Combine the onions and giblets with the pan juices. Carve the chicken. Drizzle with the remaining 1/4 c. vinegar.
  10. Pass the giblet gravy separately.