| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry, Main dish | 4 | Servings |
INGREDIENTS
| 2 | Chickens or chicken breasts | |
| 2 | sm | Heads garlic |
| Water | ||
| 1/4 | c | Chopped Italian parsley |
| Salt and pepper | ||
| 2 | tb | Unsalted butter |
| 1 | lg | Lemon; juiced |
INSTRUCTIONS
If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside. Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not overcook the chicken or it will become dry. Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. Add the lemon juice and adjust seasonings. Heat through. Place the chicken on a large heated platter and spoon the garlic sauce over it. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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