Original Psycho Chicken

This recipe was published in Cooking Light, June 2002 issue. Posted by From member gremi and BMOS Delores @ Provida .com

• 3 1/2 pound whole chicken
• 1 1/2 tsp dried thyme
• 1 Tbsp garlic, minced or pressed
• 1 Tbsp cider or malt vinegar
• Dry White wine
• freshly ground pepper

Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. (invariably, I find the music to the shower scene in Psycho running through my mind, thus the name, Psycho Chicken!)

In a small bowl, mix together thyme, garlic, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. Place chicken on rack in roasting pan. (If you don't have a rack, no biggie, throw the thing directly into the pan) and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Your house will smell wonderful.

Now, this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter--the juices are loaded with garlic and herb flavor
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B .