Ingredients:
1 whole roasting chicken, about 4 pounds
1 tablespoon fresh rosemary
1 clove of garlic
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
Dipping Sauce:
2 teaspoons soy sauce
8 tablespoons balsamic vinegar
3 to 4 teaspoons brown sugar
Directions:
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together 1 tablespoon of rosemary and 1 clove of garlic. Loosen the chicken skin and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Place the chicken in a roasting bag and put 2 more rosemary springs next to the chicken. Refrigerate up to 24 hours before cooking. Cook for 20 to 25 minutes per pound (about 1 hour 20 minutes) at 350 degrees.
Just before serving, in a small saucepan, combine the balsamic vinegar, soy sauce, and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Use the sauce as a dipping sauce while eating.
Serve with: roasted potatoes, salad, and rolls.
Submitted by Taunya
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9 comments:
Ooh, that looks delicious!
That was exactly what I said when Taunya sent it to me. I can't wait to try it!
Hmm, I may have to add this to my menu. It sounds fancy!
Now I just have to defrost a chicken, as I have all of those ingredients on hand. Sounds good!
Taunya, Do you think you could get away with tossing all these ingredients in with chicken breasts? I am scared of buying large pieces of meat so I stick to the smaller selections. I'm curious enough I might try it and let you all know how it goes. Plus, I can't stomach handling a raw chicken these days.
Alisha,
You could try using chicken breasts. You could try adding the fresh rosemary, garlic, olive oil,pepper and then cook it in a large cooking bag. Still make the dipping sauce separate and use that as a "dipping sauce." Let me know if it works.
Taunya, how do I "loosen the skin" of the chicken? Am I basically just peeling it away from the flesh?
Alison,
Yes! Just pull the skin away from the flesh. You should be able to get your hand under the skin so you can rub the oil, garlic and rosemary. It gives the chicken so much more flavor if you can get the seasonings under the skin.
Also, I just made it again the other day and remembered that I cook it breast side down in the bag. That way, the best part of the meat is cooking in the juices.
One more thing, balsamic is pretty strong. Keep that in mind when dipping your meat. Also, if you feel like the dipping sauce is to strong then cut back a little on the soy sauce and add a little more brown sugar. It is one of those sauces that you have to play around with to make it to your liking. My kids actually just like to eat the meat with no dipping sauce.
I made this last night and it was really good! Mike has always wanted to find a good recipe to use for a whole chicken, we have honestly been looking for years. And this was perfect.
Mike and I loved the balsamic sauce to dip the chicken in, it definitely added a little punch to every bite. Abby liked it as well but Gabe and Rosie were happy just eating the chicken plain.
I didn't use as much olive oil as was called for in the recipe because I wasn't paying attention to that amount, so I was a little worried that it would be dry but it still turned out nice and juicy which was a relief.
The rosemary and garlic combo made the house smell fantastic throughout the cooking process, I was hungry from the second I put it in the oven because it smelled so good!
Thanks Taunya!!
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