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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