| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Poultry | 6 | Servings |
INGREDIENTS
| 8 | Cloves garlic | |
| 1 | Chicken; cut in 1/2 & deboned | |
| 2 | tb | Finely chopped Italian parsley |
| Salt & freshly ground pepper | ||
| 2 | tb | Unsalted butter |
| 1/2 | Lemon; juice of |
INSTRUCTIONS
Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold water. Bring gradually to boil, lower heat, simmer 3-4 min. Drain. Peel & finely slice. Combine garlic w/parsley. Stuff half this mixture under the skin of both chicken halves. Season with salt & pepper. Place seasoned chicken over hot charcoal & grill about 5 min. on each side, or until just tender. Meanwhile, melt the butter in a small skillet & saute remaining garlic/parsley mixture w/lemon juice until warmed through; do not brown. Arrange grilled chicken on serving platter, top w/garlic/parsley sauce, and serve immediately. SPAGO W. SUNSET BLVD.; LOS ANGELES RAYMOND CABERNET SAUVIGNON 1978 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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