Grandma's Sunday Chicken
Grandma's Sunday Chicken Description

Always a family favorite, this recipe has been handed down for three generations, originating in Treviso, Italy. I have put my own twist on it by capturing the best flavors under the skin. - Debbie

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At a glance
Meat Dishes

1 6-10 Pound Roaster Chicken
1 1/2 Pounds Thick Cut Bacon
2 Packages of Fresh Sage, about 40 Leaves
6 Cloves of Garlic, peeled and slightly mashed
Salt and Pepper to taste
2 Cups Dry Vermouth
2 Cups Chicken Broth


Fry 6-8 pieces of bacon in a pan large enough to accommodate the chicken until crisp; remove the bacon and set the pan to the side, leaving the bacon grease in the pan.

Cut all but six pieces of the remaining bacon into chunks, about 2-3 inches big. Wash the sage and remove the stems. Wash the chicken and dry it, then place it on a large cutting board.

Gently separate the skin from the meat of the chicken, careful not to tear the skin. Place the cut up bacon and then all but 10-12 leaves of the sage in the pocket that you just made so that the bacon and sage are directly on the meat of the chicken. Liberally salt and pepper the outside of the chicken.

Put the pan back on a high heat. When the grease is hot, place the chicken, breast side up, in the pan. Add the garlic cloves and allow to cook on high heat for about 3 minutes, then add 1 cup of the vermouth and 1 cup of the chicken broth directly into the cavity of the chicken and allow to cook for an additional 5 minutes. After it has cooked for 8-10 minutes on the stovetop, place the chicken, uncovered, in the oven and cook for 1 to 1 1/2 hours. When the chicken reads at 140 degrees Fahrenheit, remove it from the oven and place the remaining sage leaves on the skin and then cover with the remaining bacon and replace it in the oven and continue to bake until the liquids run clear, internal temperature of the chicken should be 160 degrees Fahrenheit.

Remove the chicken from the pan and cover LOOSELY with foil. Carefully place the pan on the stovetop and turn heat to high, deglaze the pan with the remaining vermouth and chicken broth. Turn the heat down to medium and allow the sauce to reduce until it is at your desired consistency, no more than 3 minutes should be sufficient. Spoon the sauce over the chicken and serve immediately.


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