Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
"Ace" Prather posted a link to the NY Times (http://www.nytimes.com/yr/mo/day/news/style/balsamic-vinegar.html#2 ) a while back that contained a recipe for making artificial balsamic vinegar. I was interested in it because Ive been experimenting in the pit with a great recipe from Mario Batali for "Balsamic Glazed Chicken" (see below). It uses a half cup of balsamic, some of which 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. 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. NOTE: Although Batali calls for roasting the bird in the oven, this recipe is even better in a hot (350F-375F) pit. Next time Im going to brine the bird to see if that makes a difference. Rinse the chicken and pat dry. Remove the giblets and set aside. Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the proscuitto and cheese rinds inside the cavity. Cover and refrigerate for 3 hours or overnight. Preheat oven to 475F. 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 cup of the vinegar. Roast in the oven for 1 hour and 10 minutes or until 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 minutes. Transfer the chicken to a carving platter. Degrease the pan juices. Combine the onions and giblets with the pan juices. Carve the chicken. Drizzle with the remaining 1/4 cup vinegar. Pass the giblet gravy separately. Recipe by: Simple Italian Food by Mario Batali Posted to bbq-digest by Bill Ackerman on Feb 23, 1999, converted by MM_Buster v2.0l.
