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Ingredientes
- 4 1/2 lb Roasting chicken
- 1 Tbsp. Fresh rosemary or possibly 1 TSP. dry
- 1 lrg Clove of garlic
- 1/4 tsp Salt
- 2 Tbsp. Extra virgin extra virgin olive oil Freshly grnd black pepper
- 8 sprg fresh rosemary
- 3 Tbsp. To 4 tb balsamic vinegar blended with 1/2 teaspoon brown sugar
Direcciones
- Mince rosemary with garlic and salt. Rub extra virgin olive oil over chicken, then rub in herb mix. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Chill up to 24 hrs.
- Preheat oven tp 250F. USe a small heavy roasting pan and place chicken in breast- side down. Roast 20 to 25 min per lb.. Baste every 15 min with pan juices. During last 30 min of roasting turn chicken over to brown breast. If chicken is still not brown sufficient turn heat up to 475 F and brown about 10 min. Present chicken whole on a heated serving platter, drizzle with Balsamic vinegar and sugar. Carve and scatter with remaining rosemary sprigs.
- Serves 4 to 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 830 | |
| Calories from Fat 540 | 65% |
| Total Fat 60.14g | 75% |
| Saturated Fat 16.44g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 392mg | 16% |
| Potassium 727mg | 21% |
| Total Carbs 4.76g | 1% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.0g | 0% |
| Protein 64.9g | 104% |
