Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        whole chicken
   2      cloves        garlic -- finely minced
   4      tablespoons   rosemary leaves -- chopped
   2      tablespoons   freshly ground black pepper
   1      teaspoon      sea salt
   5      tablespoons   extra virgin olive oil
   2      ounces        prosciutto rind -- or bacon
   2      ounces        parmiggiano-reggiano rind
   2      medium        red onions -- 1 inch thick slices
     3/4  cup           lambrusco or other dry red wine
     1/2  cup           balsamic vinegar

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.