4 lb chicken
2 cloves garlic, -- finely
: minced
4 TB chopped rosemary leaves
2 TB freshly ground black pepper
1 ts sea salt
3 TB virgin olive oil
2 oz Prosciutto rind
2 oz Parmesan rind
2 md red onion, -- sliced into
1 inch disks
1 glass Lambrusco
4 TB balsamic vinegar -- plus 4
: tablespoons
6 lg Radicchio di Treviso
2 TB extra virgin olive oil
Rinse and pat dry chicken. Remove the giblets and set
aside.
Chop the garlic, rosemary, pepper and sea salt
together and mix with virgin olive oil. Rub the
outside of the chicken all over with the rosemary
mixture. Place the Prosciutto and Parmesan rinds
inside the cavity and allow to sit refrigerated
overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small
heavy bottomed roasting pan. Place chicken on top of
onions, breast side up. Pour glass of Lambrusco over
onions and rub chicken all over with 4 tablespoons
balsamic vinegar. Place in oven and cook for 1 hour
and 10 minutes, or until a skewer pushed into thickest
part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on
the grill and cook for 3 to 4 minutes per side. Remove
from grill and brush with extra virgin olive oil and
set aside. Remove bird from oven and allow to rest 5
minutes. Transfer the chicken to a carving platter.
Put onions and giblets in a bowl, with the juices.
Carve the chicken, drizzle with remaining vinegar and
serve immediately.
