1-2-3 Balsamic Chicken

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 medium onion, chopped and divided
• 2 sprigs fresh rosemary
• 3 garlic cloves, whole
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• salt and pepper
• 1 (5 -7 lb) roasting chickens

Recipe

• 1 remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
• 2 sprinkle half the chopped onion in bottom of roasting pan.
• 3 rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
• 4 rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
• 5 pour over balsamic vinegar and red wine; for best flavor, cover pan and refrigerate overnight, basting occasionally (but still good without the extra marinating time if you're pressed for time).
• 6 remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
• 7 preheat oven to 375°f; baste chicken again and roast uncovered for one hour.
• 8 remove chicken from oven; baste; reduce temperature to 350°f.
• 9 continue roasting uncovered at 350°f for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165°f, basting every half hour. skin will be dark but will not burn. sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.
• 10 remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
• 11 while chicken is resting, strain pan juices and skim off fat. bring to a boil over medium-high heat to reduce; season to taste.
• 12 carve chicken; dip slices into balsamic reduction and serve.