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REC: Balsamic Roast Chicken w/carmelized onions

Veteran Member
5980 posts
Joined: Dec 9, 2005


Posted to Thread #5 at 8:47 pm on Dec 18, 2005

Balsamic Roast Chicken w/carmelized onions
I know I'm not the only onion fan out
there... made this the other day and it sure
turned out yummy. Next time I might add more
onions - love those O's!

Balsamic Roast Chicken
Serves 4-6

1 5-6 lb whole chicken
2T chopped fresh Rosemary
2T sea salt
3 garlic cloves, chopped
1T fresh ground black pepper
2 red onions, chopped
1/4c balsamic vinegar
1/4c good red table wine (the better the
wine the better the flavor)

Preheat oven to 350F

To clean chicken, remove any fatty pieces.
Pull out neck, giblets, and liver and
reserve. Rinse bird and pat dry.

In a small dish, combine the rosemary, salt,
garlic, and pepper. Rub this mixture all
over the chicken inside and out. Cover
chicken and place in refrigerator. Let sit
for at least 1 hour and up to 24 so the
flavors take hold.

Place the neck, giblets, and liver on the
bottom of a roasting pan. Sprinkle chopped
onions on top. Then place the whole chicken
on top of the onions. Pour the vinegar and
wine over chicken. Roast in the oven for
about 2 hours (20 minutes per pound).

Carve and serve with the balsamic and onion
mixture from the bottom of the pan.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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