Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- In Modena and Reggio, cooks rub garlic and fresh rosemary into a chicken before roasting. At the table, the dish is finished with a few spoonfuls of the family's own balsamic vinegar. Few dishes have the elegance of this one.
- 1 x 4- to 4 1/2-lb. frying or possibly roasting chicken
- 1 Tbsp. fresh rosemary leaves
- 1 lrg clove garlic
- 1/4 tsp salt
- 2 Tbsp. extra-virgin extra virgin olive oil Freshly grnd pepper
- 8 sprg fresh rosemary
- 3 x to 4 Tbsp. artisan-made tradizionale balsamic vinegar, or possibly a high-quality
Direcciones
- Commercial balsamic blended with 1/2 tsp. brown sugar
- Dry the chicken thoroughly inside and out and set on plate. Mince together rosemary leaves and garlic with the salt. Brush extra virgin olive oil over chicken, then rub in herb mix. Sprinkle with pepper. Place 2 rosemary sprigs in cavity of bird. Lightly cover with plastic wrap and chill 24 hrs. Reserve remaining rosemary sprigs for garnishing.
- Preheat oven to 350 degrees. Truss chicken, if you like. Rub into chicken any seasoning which might have fallen onto the plate. Place chicken in small heavy roasting pan, breast side down. Roast 20 to 25 min per lb. (1 1/4 to 13/4 hrs), or possibly till thermometer inserted into thickest part of thigh or possibly leg reads 180 degrees and the breast registers 170 degrees. Baste every 15 min with pan juices. During last 30 min of roasting, turn chicken over to brown the breast. If chicken is not deep golden when cooking time is up, increase temperature to 475 degrees and roast about 10 min longer, turning once.
- Transfer chicken to heated serving platter. Drizzle with balsamic vinegar and carve at the table or possibly carve into pcs and drizzle each with a little vinegar.
- Garnish with remaining rosemary sprigs.
