Preparation:
Rinse the chicken and pat dry. Remove the giblets and set aside.
Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the proscuitto and cheese rinds inside the cavity. Cover and refrigerate for 3 hours or overnight.
Preheat oven to 475F.
Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan. Place the chicken on top of the onions, breast side up. Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar. Roast in the oven for 1 hour and 10 minutes or until a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices. Remove the pan from the oven and let the chicken rest for 5 minutes.
Transfer the chicken to a carving platter. Degrease the pan juices. Combine the onions and giblets with the pan juices. Carve the chicken. Drizzle with the remaining 1/4 cup vinegar.
Pass the giblet gravy separately. |
