Delicious Recipe for Balsamic Roast Chicken
June 17, 2016
We love the taste of Balsamic vinegar with its dark color and rich flavor. Combined with a hint of brown sugar or substitute, this vinegar makes a sauce that's much healthier than traditional high-fat gravy.
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1Preheat the oven to 350 F.
2In a small bowl, mince together the rosemary and garlic.
3Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture.
4Sprinkle with black pepper.
5Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.
6Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes.
7Whole chicken should cook to a minimum internal temperature of 165 F.
8Baste frequently with pan juices.
9When browned and juices run clear, transfer the chicken to a serving platter.
10In a small saucepan, combine the balsamic vinegar and brown sugar.
11Heat until warmed and brown sugar dissolves, but don't boil.
12Carve the chicken and remove the skin.
13Top the pieces with the vinegar mixture.
14Garnish with the remaining rosemary sprigs and serve immediately.
Serving size :1/8 chicken
- Total carbohydrate 4 g
- Dietary fiber 0 g
- Sodium 257 mg
- Saturated fat 5 g
- Total fat 16 g
- Trans fat 0 g
- Cholesterol 198 mg
- Protein 51 g
- Monounsaturated fat 8 g
- Calories 364
Source: Mayo Clinic
The recipe may or may not look like the photo 🙂