Roast Chicken with Balsamic Vinegar Recipe - Low Carb & Healthy
Low carb recipe for Roast Chicken with Balsamic Vinegar which belongs to the Poultry recipe category.
- 1 cut up broiler-fryer
- Bay leaves
- Salt or Vege-Sal
- 3 to 4 tablespoons (45 to 60 ml) olive oil
- 3 to 4 tablespoons (42 to 56 g) butter
- cup (60 ml) dry white wine
- 3 tablespoons (45 ml) balsamic vinegar
Preheat the oven to 350F (180C, or gas mark 4).
Tuck a bay leaf or two under the skin of each piece of chicken.
Sprinkle each piece with salt and pepper and arrange them in a roasting pan.
Drizzle the chicken with olive oil and dot them with the same amount of butter.
Roast in the oven for 1 hours, turning each piece every 20 to 30 minutes.
(This makes for gloriously crunchy, tasty skin.
) When the chicken is done, put it on a platter and pour off the fat from the pan.
Put the pan over medium heat and pour in the wine and balsamic vinegar.
Stir this around, dissolving the tasty brown stuff stuck to the pan to make a sauce.
Boil this for just a minute or two, pour into a sauceboat or a pitcher, and serve with the chicken.
Discard the bay leaves before serving.
Each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein.