Balsamic Glazed Chicken

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

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


Source:http://www.grilling-recipes.com


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