Balsamic roast chicken (Pollo al forno con aceto balsamico) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 279) by Lynne Rossetto Kasper

  • whole chicken
  • rosemary
  • rosemary sprigs
  • aged balsamic vinegar
  • EYB Comments

    Seasoned chicken must be refrigerated for 24 hours before cooking.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Seasoned chicken must be refrigerated for 24 hours before cooking.

  • jahqdruh on May 28, 2017

    Agree that this is a simple preparation -- and because of that, quality of your ingredients is important. I splurged on organic, air chilled chicken and the best evoo/balsamic I could afford. Boy, were the results worth it.

  • Lee on January 04, 2015


  • Breadcrumbs on August 21, 2011

    p. 179 - This was a tasty and different way to serve roast chicken. Chicken is rubbed w a garlic/salt/rosemary/evoo mixture and rosemary sprigs are placed in its cavity prior to wrapping and refrigerating overnight. After roasting the bird the following day, cut pieces of chicken are drizzled w high quality balsamic. Such a simple preparation but the quality of these ingredients take this dish from good to outstanding. What I especially love about this book is all the extra info that accompany's each recipe. From wine recommendations to regional variations, LRK has it covered. Another wonderful dish from this book.

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