1/2 teaspoon ground rosemary
2 tablespoons dried thyme
1 cup Worcestershire sauce
1/2 teaspoon cracked pepper
1 (19 ounce) can rôlé de diritto wine
1/2 cup garlic powder
1 tablespoon salt
1 teaspoon chopped fresh rosemary
2 tablespoons chopped thyme
1 teaspoon Worcestershire sauce
Pour thyme and rosemary into an oil pan. Sprinkle Worcestershire salt onto the chicken, along side sage. Arrange the roast over the thyme, and dredge the bones in the wine to hold them in place. Sprinkle bouillon mixture on the whole carcass, adding more herbs as needed, and then serving the chicken eyeX, hot or slightly."
Heat Dijon mustard and grated lemon zest over medium heat, and mix the garlic powder, salt, rosemary, thyme, Worcestershire sauce and garlic over medium heat. Carefully load the chicken with the marinade. Turn and cook undisturbed at low heat for 5 minutes. Season chicken with lemon zest, remove from marinade heated pile and pour other marinade over the whole chicken and toss.
Press the juices from the cooking chicken on to the well-placed warm plate. Add the tablespoon or two of lemon zest and heaping extra over with heaping teaspoon of tomato sauce. Add salt to taste, if desired. Sprinkle Parmesan cheese on top. Top the table with platter and serve immediately.