Psycho Chicken~

Adapted from the Cooking Light boards 


Whole chicken (about 3-4 pounds)

1 1/2 teaspoons dried thyme

3 cloves garlic, minced

1 tablespoon cider vinegar

1/2 cup dry white wine like Sauvignon Blanc (even vermouth works in a pinch)

Kosher salt to taste (I use 1 teaspoon)

freshly ground pepper


Preheat oven to 325º.


Clean chicken; remove giblets.


Slash chicken all over with the tip of a chef's knife..the more gashes, the better!


In a small bowl, mix the thyme, garlic, salt, pepper and vinegar.  Rub over chicken, taking effort to get mixture into every slash.


Place chicken in a roasting pan (on rack is preferred, but not necessary).  Roast about 2 hours, basting with white wine and pan juices every half hour or so.


Serve with the pan juices.

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