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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