Wolfgang Puck's Chicken With Garlic and Parsley

From "Chef's Table"

skill level

Easy

time

1-30min

servings

cost

But some zing into your chicken.

things you'll need.

ingredients

2 whole organic 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
Juice of 1 large lemon

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 whole organic chickens, about 2 pounds each

instructions Halve and bone the chickens completely, leaving the first wing joint intact.
step 2

ingredients 2 small heads garlic, separated into cloves and peeled

instructions In a small saute pan, blanch the garlic cloves in boiling water for 1 minute. Drain.
step 3

ingredients 1/4 cup Italian parsley leaves
Kosher salt
Freshly ground white pepper

instructions Cut the garlic into paper-thin slices. Toss them in a small bowl with the parsley and a little salt and pepper.
step 4

instructions Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken).
step 5

instructions Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
step 6

instructions 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.
step 7

ingredients 2 tablespoons (1 ounce) unsalted butter

instructions Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture.
step 8

ingredients Juice of 1 large lemon

instructions Add the lemon juice and season to taste with salt and pepper.
step 9

instructions Divide the chicken halves among 4 large heated dinner plates. Top with the sauteed garlic and parsley. Serve with fresh vegetables cooked al dente. Recipe courtesy "The Wolfgang Puck Cookbook"
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