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Ingredientes
- 3 1/2 lb Whole chicken to 4 pounds
- 2 x Garlic cloves finely chopped
- 4 Tbsp. Minced rosemary leaves
- 2 Tbsp. Freshly-grnd black pepper
- 1 tsp Sea salt
- 3 Tbsp. Virgin extra virgin olive oil
- 2 ounce Prosciutto rind
- 2 ounce Parmesan rind
- 2 med Red onions sliced 1" disks
- 1 x glass Lambrusco
- 8 Tbsp. Balsamic vinegar divided
- 6 lrg Radicchio di Treviso
- 2 Tbsp. Etra-virgin extra virgin olive oil
Direcciones
- Rinse and pat dry chicken. Remove the giblets and set aside.
- Chop the garlic, rosemary, pepper and sea salt together and mix with virgin extra virgin olive oil. Rub the outside of the chicken all over with the rosemary mix. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
- Preheat oven to 375 degrees and preheat grill.
- Place onion disks and giblets in bottom of a small heavy-bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 Tbsp. balsamic vinegar. Place in oven and cook for 1 hour and 10 min, or possibly till a skewer pushed into thickest part of the thigh shows clear - not bloody - juices.
- Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 min per side. Remove from grill and brush with extra-virgin extra virgin olive oil and set aside.
- Remove bird from oven and allow to rest 5 min. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 731 | |
| Calories from Fat 461 | 63% |
| Total Fat 51.33g | 64% |
| Saturated Fat 13.28g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 785mg | 33% |
| Potassium 657mg | 19% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.92g | 5% |
| Protein 51.1g | 82% |
