MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Balsamic Chicken
Categories: Poultry, Herbs, Vegetables, Wine
Yield: 12 servings

2 tb Minced fresh rosemary
+=OR=+
2 ts Dried rosemary; crushed
3 cl Garlic; minced
1 ts (ea) salt & pepper
2 md Red onions; peeled, chopped
6 lb (to 7 lb) roasting chicken
1/2 c Dry red wine
1/2 c Balsamic vinegar

Set oven @ 350oF/175oC.

Mix rosemary, garlic, salt and pepper. Place onions in a
roasting pan; place chicken over onions, breast side up.

Pat chicken dry. With fingers, carefully loosen skin
from chicken; rub rosemary mixture under the skin.
Secure skin to underside of breast with toothpicks. Tuck
wings under chicken; tie drumsticks together.

Mix wine and vinegar; pour over chicken. Roast 2 to
2-1/2 hours. (Cover loosely with foil if chicken browns
too quickly.)

Remove chicken from oven; tent with foil. Let stand 15
minutes before carving. Transfer onion and pan drippings
to a small bowl; skim fat. Remove and discard skin from
chicken before serving. Serve with onion sauce.

Tracy Tylkowski, Omaha, Nebraska

Makes: 12 servings (1-1/2 cups onion sauce)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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