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Balsamic Roast Chicken


Recipe Description
Mmm, so good. It's another low-sodium recipe that
turned out to be a family pleaser. It's pretty frugal
too; you can use dried rosemary and jar minced
garlic for the rub and omit the rosemary sprigs on
the inside of the chicken. It goes great with mashed
or roasted potatoes and peas.

The leftover chicken can be used in a stew, soup or
even with some pita bread for a low-sodium
lunch/dinner.​
Preparation Steps:
Wash your hands thoroughly.

Rinse the chicken, inside and out.

Separate the chicken skin from the flesh.​
Level of Difficulty:
Easy​
Time Needed:
1hr 30mins​
Ingredients:
1 whole chicken,
about 4 pounds
1 tablespoon fresh
rosemary or 1
teaspoon dried
rosemary
1 garlic clove
1 tablespoon olive oil
1/8 teaspoon freshly
ground black pepper
8 sprigs fresh
rosemary
1/4 cup balsamic
vinegar
1/2 teaspoon brown
sugar​
Serves:
6​
Directions:
Preheat the oven to 350 F.

Rinse the chicken inside and out with cold running
water. Pat it dry with paper towels.

In a small bowl, mince together the rosemary and
garlic. Loosen the chicken skin from the flesh, 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. Truss the
chicken.

Place the chicken into a roasting pan and roast for
20 to 25 minutes per pound, about 1 hour and 20
minutes. Whole chicken should cook to an internal
temperature of 180 F. Baste frequently with pan
juices. When browned and juices run clear, transfer
the chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar
and brown sugar. Heat until warmed but don't boil.

Carve the chicken and remove the skin. Top the
pieces with the vinegar mixture. Garnish with the
remaining rosemary sprigs and serve immediately.

Nutritional Analysis (per serving)
Calories 290 Cholesterol 127 mg
Protein 44 g Sodium 108 mg
Carbohydrate 4 g Fiber 0 g
Total fat 11 g Potassium 625 mg
Saturated fat 3 g Calcium 80 mg
Monounsaturated fat 5 g​
 
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