| 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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