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Psycho Chicken

Yield 5 servings (serving size: about 3 ounces chicken)

Ingredients

  • 1 (3 1/2-pound) whole chicken
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine

Nutrition Information

  • calories 139
  • caloriesfromfat 20 %
  • fat 3.1 g
  • satfat 0.8 g
  • monofat 0.9 g
  • polyfat 0.8 g
  • protein 23.2 g
  • carbohydrate 1.3 g
  • fiber 0.3 g
  • cholesterol 74 mg
  • iron 1.6 mg
  • sodium 204 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 325°.

  2. Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2-inch deep slits.

  3. Combine vinegar, thyme, salt, pepper, and garlic; rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast side up on a broiler pan. Pour wine over chicken.

  4. Bake at 325° for 1 hour and 45 minutes or until thermometer registers 180°, basting occasionally with drippings. Let stand 10 minutes. Discard skin.