Come to the Table, p. 129
1 (4-pound) whole roasting chicken
Salt and pepper, to taste
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 whole lemons
2 fresh sprigs of rosemary
Wash and pat dry the chicken. Sprinkle with salt and
pepper. Combine the vinegar, mustard, garlic, and olive oil in a small bowl.
Place the chicken in a large plastic zip-top bag. Pour the marinade over the
chicken and seal the bag tightly. Shake the bag to coat the chicken with the
marinade. Refrigerate several hours or overnight.
Preheat the oven to 350 degrees. Remove the chicken from the bag and pour off the marinade. Pierce the lemons two or three times with a fork. Place the lemons and the rosemary sprigs into the cavity of the chicken and tie the legs together loosely with kitchen twine.
 |
| Heh. It's got a lemon in its butt. |
Place breast side down in a roasting pan. Cook for 30 minutes. Turn the chicken over and cook 30 more minutes. Turn the chicken again and raise the temperature to 400 degrees. Roast another 20 to 30 minutes or until the juices run clear. If the top is not brown enough, place the chicken breast side up under the broiler. Let rest a few minutes before carving.
 |
| Clearly I didn't bother with tying up the legs. I don't think that affected the overall outcome much and it certainly made for a more entertaining aesthetic. |
My Rating: 4/5 "This comes out so tender and juicy! Keep the skin on when you're eating it, because that's where a lot of the flavor goes. And that flavor is pretty classy - subtle but very pleasant."
Comments
Post a Comment