SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 0
1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic
Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.
Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.
Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.
BASIL PARSLEY PESTO 1
Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile. I like to make large batches and store in glass jars. I served with beautiful baby tomatoes from the Farmer’s Market!
2 cups organic basil leaves, loosely packed
½ cup organic flat-leaf parsley, loosely packed
½ cup freshly grated Parmesan cheese
¼ cup toasted organic pine nuts
¾ cup organic extra virgin olive oil
1 garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper
Set aside a water bath - small bowl filled with waterand a large handful of ice.
Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.
Remove immediately and plunge leaves into the ice water.
After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.
Add the remaining ingredients and puree until smooth.
Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use. Makes about 2 cups.