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Categories:Viewed: 56 - Published at: 2 years ago
Ingredients
- 2 whole chickens, about 2 pounds each
- 2 small heads garlic, separated into cloves and peeled
- 1/4 cup Italian parsley leaves
- Kosher salt
- Freshly ground white pepper
- 2 tablespoons (1-ounce) unsalted butter
- 1 large lemon, juiced
Method
- Halve and bone the chickens completely, leaving the first wing joint intact.
- In a small saute pan, blanch the garlic cloves in boiling water for 1 minute.
- Drain.
- Cut the garlic into paper-thin slices.
- Toss them in a small bowl with the parsley and a little salt and pepper.
- Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken).
- Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
- Heat a charcoal or gas grill until moderately hot.
- Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears.
- Do not overcook.
- Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture.
- Add the lemon juice and season, to taste, with salt and pepper.
- Divide the chicken halves among 4 large heated dinner plates.
- Top with the Sauteed garlic and parsley.
- Serve with fresh vegetables cooked al dente.
