4 pounds whole chicken
2 cloves garlic -- finely minced
4 tablespoon rosemary leaves -- chopped
2 tablespoon freshly ground black pepper
1 teaspoon sea salt
5 tablespoon extra virgin olive oil
2 ounces prosciutto rind -- or bacon
2 ounces parmiggiano-reggiano rind
2 medium red onions -- 1 inch thick slices
3/4 cup lambrusco or other dry red wine
1/2 cup balsamic vinegar
Instructions:
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.
