Ingredients Jump to Instructions ↓

  1. 4 pounds whole chicken

  2. 2 cloves garlic -- finely minced

  3. 4 tablespoon rosemary leaves -- chopped

  4. 2 tablespoon freshly ground black pepper

  5. 1 teaspoon sea salt

  6. 5 tablespoon extra virgin olive oil

  7. 2 ounces prosciutto rind -- or bacon

  8. 2 ounces parmiggiano-reggiano rind

  9. 2 medium red onions --

  10. 1 inch thick slices 3/4 cup lambrusco or other dry red wine

  11. 1/2 cup balsamic vinegar

Instructions Jump to Ingredients ↑

  1. : 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. Submitted to the BBQ Mailing List by Bill Ackerman on Feb 23, 1999.


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