Balsamic Glazed Chicken With Grilled Treviso

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Whole chicken - to 4 pounds
2		Garlic cloves - finely minced
4 tablespoons	60ml	Chopped rosemary leaves
2 tablespoons	30ml	Freshly-ground black pepper
1 teaspoon	5ml	Sea salt
3 tablespoons	45ml	Virgin olive oil
2 oz	56g	Prosciutto rind
2 oz	56g	Parmesan rind
2 oz	56g	Red onions - sliced 1" disks (medium)
1		Glass lambrusco
8 tablespoons	120ml	Balsamic vinegar - divided
6 tablespoons	90ml	Radicchio di treviso (large)
2 tablespoons	30ml	Etra-virgin olive oil

Recipe Instructions

Rinse and pat dry chicken. Remove the giblets and set aside. Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. 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 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until 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 minutes per side. Remove from grill and brush with extra-virgin olive oil and set aside.

Remove bird from oven and allow to rest 5 minutes. 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5686)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.