I decided to take my laptop and make a trip over to Borders the other day since ours has a nice outdoor patio that overlooks the waterway. I figured it would be some nice scenery while I searched for jobs and worked on my blog. When I go to Borders I always check out their clearance section for cookbooks because you can score some great finds for really cheap at times. Well sure enough I found a lovely book by William-Sonoma called Savoring Italy. It was a large book and had beautiful photography of Italy all through it. It also gave a lot of background into Italian ingredients and cooking. Of course I found this intriguing since I am obsessed with Italy and Italian cooking. I figured it would be a lovely coffee table book even if the recipes weren’t that great. After flipping through it for a few minutes I soon discovered that it also had some amazing looking recipes. How in the world could I turn this book down, especially on clearance for $6.95! Needless to say, I have a new cookbook and the cookbook has a new home. :o)
I definitely wanted to use a recipe from the book this week, so when I found the Pollo Arrosto al Balsamico or Roast Chicken with Balsamic Vinegar and Sage, I thought that would be a great weeknight meal. It was fairly easy to make, although we had a little discrepancy with the cook time. In the end, the chicken was moist, flavorful and oh so delicious! I served it with a nice side salad and cheese polenta. Greg and I thoroughly enjoyed it and I look forward to using the leftovers this week.
Roast Chicken with Balsamic Vinegar and Sage
courtesy of William-Sonoma Savoring Italy
1 large roasting chicken (about 5 pounds)
12 fresh sage leaves
2 large cloves of garlic, chopped (I used about 4 large cloves)
2 tbs. olive oil
2 tbs. balsamic vinegar
½ tsp. sugar
salt and freshly ground pepper to taste
Preheat oven to 350 degrees
Rinse the chicken and pat dry. Tuck the chicken wings behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin. Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly. Pat the skin firmly back in place. Tuck the remaining sage leaves and garlic into the cavity.
In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper. Rub some of the mixture over the chicken and pour the remainder inside the cavity. Cross the drumsticks and, using kitchen string, tie the legs together. Place the chicken, breast side up, on a rack in a roasting pan.
Roast the chicken, basting occasionally with the pan drippings, until an instant read thermometer inserted into the thickest part of the thigh away from the bone registers 175 degrees or the juices run clear when a thigh is pierced, about 1 ½ hours.
Transfer the chicken to a carving board. Cover loosely with aluminum foil and keep warm.
Pour the pan juices through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature, if necessary.
Carve the chicken and arrange on a platter. Pour the juices over the chicken and serve immediately.
Note: Our electric thermometer read a little over 175 degrees, but when we first cut into the chicken to carve it, it was still a bit undercooked. You may want to test more than once for accuracy.