| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Poultry | 4 | Servings |
INGREDIENTS
| 2 | 3-1/2 lb whole chickens; about | |
| 4 | tb | Fresh rosemary needles -or- dried rosemary needles |
| 1/2 | c | Olive oil |
| 1/4 | c | Dry marsala wine |
| 4 | Cloves garlic; crushed | |
| 1 | Lemon; juice of | |
| Salt & pepper to taste | ||
| Wood chips or sawdust; (optional) |
INSTRUCTIONS
MARINADE SERVES 2-3 I developed this recipe after having dinner in San Francisco one eve ning. Harvey Steiman, editor of Wine Spectator magazine, was cooking for me in his backyard and he kept adding rosemary branches to the barbecue. The result was a lamb dish that was heaven. If you do not have fresh rosemary growing in your yard, then you can use whole dried rosemary for this dish. However, look into growing rosemary where you are. It will grow to be the size of a hedge in very little time . . . and it needs little care. Mix everything together for the marinade. Cut the chicken in half and marinate for 2 hours. Cook over a medium fire in your barbecue. If you are using a dome, the fire should be about 375° to 390°. Cook for about 1 hour or until the chicken is done to your taste. Baste the birds with the remaining marinade now and then. If you are using a covered or lidded barbecue, it will not be necessary to turn the chicken. An open barbecue means the chicken must be turned once. If you wish to have a smoky flavor, put some soaked wood chips or sawdust on your charcoal. I like this with a Tomato Salad and Baked Polenta (see recipes). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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