MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Balsamic Chicken
 Categories: Poultry, Herbs, Vegetables, Wine
      Yield: 12 servings
 
      2 tb Fresh rosemary; minced -OR-
      2 ts Dried rosemary; crushed
      3 cl Garlic; minced
      1 ts Salt
      1 ts Pepper
      2 md Red onions; peeled, chopped
      6 lb Roasting chicken; up to 7 lb
    1/2 c  Dry red wine
    1/2 c  Balsamic vinegar
 
  Set oven @ 350°F/175°C.
  
  Mix rosemary, garlic, salt, and pepper. Place onions in a
  roasting pan; place chicken over onions, breast side up.
  
  Pat chicken dry. With fingers, carefully loosen skin
  from chicken; rub rosemary mixture under the skin.
  Secure skin to underside of breast with toothpicks. Tuck
  wings under chicken; tie drumsticks together.
  
  Mix wine and vinegar; pour over chicken. Roast 2 to
  2-1/2 hours. (Cover loosely with foil if chicken browns
  too quickly.)
  
  Remove chicken from oven; tent with foil. Let stand 15
  minutes before carving. Transfer onion and pan drippings
  to a small bowl; skim fat. Remove and discard skin from
  chicken before serving. Serve with onion sauce.
  
  Recipe by Tracy Tylkowski, Omaha, Nebraska
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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