Wonderfully crunchy skin, with a sweet-and-tangy sauce to dip bites of chicken in.
YIELD: 4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein.
INGREDIENTS:
- Bay leaves
- 1 cut up broiler-fryer
- Salt or Vege-Sal
- Pepper
- 3 to 4 tablespoons olive oil
- 3 to 4 tablespoons butter
- 1/2 cup dry white wine
- 3 tablespoons balsamic vinegar
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Tuck a bay leaf or two under the skin of each piece of chicken. Sprinkle each piece with salt and pepper, and arranged 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 1/2 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 a burner set on medium, 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.
