Recipe

Balsamic Glazed Strawberries Over Ice Cream Recipe


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Ingredients
  • 2 Cloves garlic; finely minced
  • 2 md Red onions; 1 inch thick slices
  • 3/4 c Lambrusco or other dry red wine
  • 4 lb Whole chicken
  • 2 oz Prosciutto rind; or bacon
  • 4 tb Rosemary leaves; sliced
  • 2 tb Freshly ground black pepper
  • 1/2 c Balsamic vinegar
  • 1 ts Sea salt
  • 5 tb Extra virgin olive oil
  • 2 oz Parmiggiano-reggiano rind

Directions
  • Step #1 "Ace" Prather posted a link to the NY Times (http://www.
  • Step #2 nytimes.
  • Step #3 com/yr/mo/day/news/style/balsamic-vinegar.
  • Step #4 html#2 ) a while back that contained a recipe for making artificial balsamic vinegar.
  • Step #5 I was interested in it because I've been experimenting in the pit with a great recipe from Mario Batali for "Balsamic Glazed Chicken" (see below).
  • Step #6 It uses a half c of balsamic, some of which you rub over the chicken before cooking for the glaze & some more for drizzling over the carved bird.
  • Step #7 I tried the recipe a couple different times, saving the good balsamic for the drizzling phase and experimenting with different classes of balsamic for the glaze.
  • Step #8 Anyway, yesterday I made up a batch of the faux balsamico just for grins & used it for the glaze.
  • Step #9 I think the chicken came out better than using real balsamic.
  • Step #10 Of course, use the best balsamic you can afford for the drizzling.
  • Step #11 It really makes a difference.
  • Step #12 NOTE: Although Batali calls for roasting the bird in the oven, this recipe is even better in a hot (350F-375F) pit.
  • Step #13 Next time I'm going to brine the bird to see if that makes a difference.
  • Step #14 Rinse the chicken & pat dry.
  • Step #15 Remove the giblets & set aside.
  • Step #16 mix the garlic, black pepper, rosemary, & sea salt & mix with 3 tbsps olive oil.
  • Step #17 Rub the outside of the chicken all over with the rosemary mixture.
  • Step #18 Place the proscuitto & cheese rinds inside the cavity.
  • Step #19 Cover & put in the fridge for 3 hrs or overnight.
  • Step #20 preheat your trusty oven to 475F.
  • Step #21 Place the onion slices & reserved giblets in the bottom of a small, heavy-bottomed roasting pan.
  • Step #22 Place the chicken on top of the onions, breast side up.
  • Step #23 Pour the wine over the chicken & rub all over with 1/4 c of the vinegar.
  • Step #24 Roast in the oven for 1 hr & 10 mins or until a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices.
  • Step #25 Remove the pan from the oven & let the chicken rest for 5 mins.
  • Step #26 Transfer the chicken to a carving platter.
  • Step #27 Degrease the pan juices.
  • Step #28 mix the onions & giblets with the pan juices.
  • Step #29 Carve the chicken.
  • Step #30 Drizzle with the remaining 1/4 c vinegar.
  • Step #31 Pass the giblet gravy separately.
  • Step #32 --.
  • Enjoy the Balsamic Glazed Strawberries over Ice Cream recipe

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Dessert / Cheesecakes
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