Mazzetti Balsamic Vinegar Yellow Label 2 leaf 500ml

Balsamic Whole Roast Chicken & Red Onions

1 whole chicken about 1.5kg
1 small bunch of rosemary
3 tbsp olive oil
4 whole red onions peeled and trimmed top & tail
70ml Mazzetti Balsamic Vinegar of Modena
2 tbsp Honey

Step 1
Heat oven to 190°C fan (375°F) or 170°C gas 5 (340°F).

Step 2
Starting at the neck, carefully loosen the skin away from the flesh of the chicken to place a couple of sprigs of rosemary under the skin. Place the rest of the rosemary in the cavity and season the chicken inside and out with salt and pepper.

Step 3

Place the chicken in a roasting pan and sit an onion in each corner of the pan. Drizzle the olive oil over the chicken and onions and place into the oven for 40 minutes. Meanwhile, mix together the Balsamic Vinegar and honey in a small bowl.

Step 4
Drizzle the chicken and onions with the Balsamic and honey, then continue to roast for another 30 minutes or until juices run clear. Remove the chicken from the oven and leave to rest for 10 minutes under foil.

Step 5
Serve up with a whole roasted onion and green vegetables of your choice.... and of course the sticky Balsamic pan juices!

Bottle

Additional Information:
Acidity 6%

Aceto Balsamico di Modena IGP - Certified by Control Body authorized by Ministero delle Politiche agricole alimentari, forestali e del turismo.

Mazzetti

In June 2023 , Acetum became the first ever Balsamic Vinegar producer to gain B Corp certification.
While there are 6,500 B Corp certified companies globally, there are currently only 220 in Italy.
“At Acetum, our people work every day treasuring our Italian tradition and respecting our role in the local community but always with an eye to the future.
We pride ourselves on making our vinegars in an increasingly sustainable way to bring unmistakable drops of flavour from Modena to the world”

Produced and bottled by:
A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.

A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.