Ingredientes para 1 2 3 Balsamic Chicken
- 1 large onion
- 2 sprigs fresh rosemary
- 6 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- salt and pepper to taste
- 1 (3 1/2-4 lb) roasting chicken
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Como fazer 1 2 3 Balsamic Chicken
- Preheat oven to 375°F (190°C).
- Remove neck and giblets from the chicken. Rinse the chicken thoroughly and pat it dry.
- Chop the onion. Sprinkle half of the chopped onion in the bottom of a roasting pan.
- Place the chicken breast side up on top of the onions in the roasting pan.
- Fold back the wings.
- Rub the minced garlic all over the outside of the chicken. Sprinkle the cavity with salt and pepper.
- Stuff the cavity with the remaining chopped onion, rosemary sprigs, and remaining minced garlic.
- Pour the balsamic vinegar and red wine evenly over the chicken.
- For best flavor, cover the pan and refrigerate overnight, basting occasionally.
- Remove the pan from the refrigerator 1 hour before roasting. Baste the chicken.
- Baste chicken again.
- Roast uncovered for 1 hour at 375°F (190°C).
- Reduce oven temperature to 350°F (175°C).
- Continue roasting uncovered at 350°F (175°C) for 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), basting every 30 minutes.
- During the last hour of cooking, sprinkle the outside of the chicken with additional salt and pepper for a crispier skin (optional).
- Remove the chicken from the oven.
- Cover loosely with foil and let rest for 10-20 minutes before carving.
- While the chicken rests, strain the pan juices into a saucepan, skimming off excess fat.
- Bring the pan juices to a boil over medium-high heat and reduce until slightly thickened.
- Season the balsamic reduction to taste.
- Carve the chicken and serve with the balsamic reduction.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
55g
Carbs
2g
