| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 2 | Frying chickens, 2 to 3 lb each, cut up | |
| 1/2 | c | Fresh rosemary |
| Juice of 2 lemons | ||
| 8 | Garlic cloves, minced | |
| 2/3 | c | Olive oil |
INSTRUCTIONS
Source: MAINPOUL.ZIP Salt and pepper to taste Rosemary sprigs for garnish Put the chicken in a glass baking dish or deep plate. Set aside. In a food processor fitted with a steel knife, chop the rosemary. With the machine running, ass the lemon juice, garlic and olive oil through the feed tube and process for 3 or 4 seconds. Pour the marinade over the chicken, cover and refrigerate. Let marinate for 2 to 4 hours, turning occasionally. Grill over hot coals skin side up, basting frequently with the remaining marinade, for about 20 minutes. Turn once with long handled tongs during cooking. To serve, sprinkle with salt and pepper. Garnish with rosemary sprigs. Serves 8. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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