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Recipe for :

Pollo al Forno con Aceto Balsamico (Balsamic Roast Chicken)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This recipe is taken from 'The Splendid Table'. I've made this and it's delicious ".


4 - 3 1/2 lb. frying or roasting chicken
1 Tblsp. fresh rosemary laves, or 1 tsp. dried
1 large clove garlic
1/4 tsp. salt
2 Tblsp. extra virgin olive oil
Freshly ground black pepper
8 sprigs fresh rosemary
3 - 4 Tblsp. artisan made balsamic vinegar or a "high quality" commercial balsamic blended with 1/2 tsp. Brown sugar


Rinse the chicken under cold running water. Dry it thoroughly inside and out. Set it on a dinner plate. Mince together the rosemary leaves and garlic in the salt. Rub the olive oil over the chicken, then rub in the herb mixture. Sprinkle with pepper. Put two rosemary sprigs in the bird's cavity and refrigerate for 24 hours, lightly covered with plastic wrap. Keep the remaining rosemary sprigs for garnish.

Preheat the oven to 350º. Truss the chicken if desired. Rub into the chicken any of the seasoning that might have fallen onto the dinner plate. Use a small heavy roasting pan and place the chicken in it breast side down. Roast 20 - 25 minutes per pound (about 1 1/4-1 3/4 hours), or until a thermometer put into the thickest part of the thigh or leg reads 170º. Baste every 15 minutes or so with the pan juices. During the last 30 minutes of roasting, turn the chicken over to brown the breast. If the chicken is not deep golden brown when the cooking time is up, turn the heat up to 475º and brown it about 10 minutes, turning once.

Transfer the chicken to a heated serving platter. Present it whole, drizzled with the balsamic vinegar and carve at the table or, use poultry shears to cut it into eight pieces in the kitchen. Spoon the balsamic vinegar over them and scatter with the remaining rosemary sprigs. Serve immediately.

Serves 4 - 6

Shirley Cline