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Title: Chicken with Garlic
Categories: Poultry Entree Puck
Yield: 4 Servings
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 |
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.
Source: Wolfgang Puck - Spago's : Best Recipes from the Los Angeles Times -ISBN: 0-8109-1237-6
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