How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Balsamic Glazed Chicken Recipe?

You need 11 ingredients. The key ingredients include: 4 lb Whole chicken, 2 x Cloves garlic, finely chopped, 4 Tbsp. Rosemary leaves, minced, 2 Tbsp. Freshly grnd black pepper, and more.

Is Balsamic Glazed Chicken Recipe suitable as meat & poultry?

Yes, Balsamic Glazed Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Balsamic Glazed Chicken Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Glazed Chicken Recipe Recipe

Name: Balsamic Glazed Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb Whole chicken; 2 x Cloves garlic, finely chopped; 4 Tbsp. Rosemary leaves, minced; 2 Tbsp. Freshly grnd black pepper; 1 tsp Sea salt; 5 Tbsp. Extra virgin extra virgin olive oil; 2 ounce Prosciutto rind, or possibly bacon; 2 ounce Parmiggiano-reggiano rind; 2 med Red onions, 1 inch thick slices; 3/4 c. Lambrusco or possibly other dry red wine; 1/2 c. Balsamic vinegar

Balsamic Glazed Chicken Recipe

Eats Now Editorial Team · 1265 kcal · Meat & Poultry

1
["""Ace"" Prather posted a link to the NY Times ) a while back which contained a recipe for making artificial balsamic vinegar.", "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).", "It uses a half c. of balsamic, some of that you rub over the chicken before cooking for the glaze and some more for drizzling over the carved bird.", "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.", "Anyway, yesterday I made up a batch of the faux balsamico just for grins and used it for the glaze.", "I think the chicken came out better than using real balsamic.", "Of course, use the best balsamic you can afford for the drizzling.", "It really makes a difference.", "NOTE:Although Batali calls for roasting the bird in the oven, this recipe is even better in a warm (350F-375F) pit.", "Next time I'm going to brine the bird to see if which makes a difference.", "Rinse the chicken and pat dry.", "Remove the giblets and set aside.", "Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 Tbsp.", "extra virgin olive oil.", "Rub the outside of the chicken all over with the rosemary mix.", "Place the proscuitto and cheese rinds inside the cavity.", "Cover and chill for 3 hrs or possibly overnight.", "Preheat oven to 475F.", "Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan.", "Place the chicken on top of the onions, breast side up.", "Pour the wine over the chicken and rub all over with 1/4 c. of the vinegar.", "Roast in the oven for 1 hour and 10 min or possibly till a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices.", "Remove the pan from the oven and let the chicken rest for 5 min.", "Transfer the chicken to a carving platter.", "Degrease the pan juices.", "Combine the onions and giblets with the pan juices.", "Carve the chicken.", "Drizzle with the remaining 1/4 c. vinegar.", "Pass the giblet gravy separately."]

Balsamic Glazed Chicken Recipe

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