Balsamic Roast Chicken (with garlic-rosemary rub)

BALSAMIC ROAST CHICKEN

1 (4 to 4 1/2 pound) frying or roasting chicken
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
1 large clove garlic
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
8 sprigs fresh rosemary, divided use
3 to 4 tablespoons artisan-made tradizionale balsamic vinegar (or a high-quality commercial balsamic blended with 1/2 teaspoon sugar)

SEASONING THE CHICKEN:
Set the chicken on a dinner plate. Mince together the rosemary leaves and garlic in the salt.

Rub olive oil over the chicken, then rub in the herb mixture. Sprinkle with pepper. Put two rosemary sprigs in the bird's cavity.

Refrigerate 24 hours, lightly covered with plastic wrap. Keep the remaining rosemary sprigs for garish.

ROASTING THE CHICKEN:
Preheat the oven to 350 degrees F.

Truss the chicken if desired. Rub into the chicken any of the seasoning that might have fallen onto the diner plate. Use a small heavy roasting pan, and place the chicken in it breast side down.

Roast 20 to 25 minutes per pound (about 1 1/4 to 1 3/4 hours), or until a thermometer tucked into the thickest part of the thigh or leg reads 170 degrees F. Baste every 15 minutes with pan juices. During the last 30 minutes of roasting turn the chicken over to brown the breast. If the chicken is not deep golden brown when the cooking time is up, turn the heat to 475 degrees F and brown it about 10 minutes, turning once.

FINISHING WITH BALSAMIC AND SERVING:
Transfer the chicken to a heated serving platter. Present it whole, drizzled with balsamic vinegar, and carve at the table. Garnish with remaining rosemary sprigs.

Source: Tammie K Nakamura, 1994