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1
Rinse the chicken and pat dry.
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2
Remove the giblets and set aside.
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3
Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons of the extra-virgin olive oil.
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4
Run the outside of the chicken all over with the rosemary mixture.
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5
Place the prosciutto and cheese rinds inside the cavity, cover and refrigerate for3 hours or overnight.
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6
Preheat the oven to 475 degrees F.
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7
Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan.
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8
Place the chicken on top of the onions, breast side up.
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9
Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar.
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10
Roast in the oven for 1 hour 10 minutes, or until a skewer pushed into the thickest part of the thigh shows clear- not bloody- juices.
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11
Remove the pan from the oven and let the chicken rest for 5 minutes.
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12
Preheat the grill or broiler.
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13
Halve the radicchio lengthwise and grill for 3 to 4 minutes per side.
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14
Brush with the remaining olive oil and set aside.
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15
Transfer the chicken to a carving platter and degrease the pan juices.
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16
Combine the onions and giblets with the pan juices.
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17
Carve the chicken, drizzle with the remaining 1/4 cup vinegar, and serve immediately over the radicchio.
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18
Pass the giblet gravy separately.
