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Ингредиенты
- 2 whl chickens (abt 2 lbs ea)
- 2 sm garlic heads separated into cloves, and peeled
- 1/4 c. Italian parsley leaves Kosher salt to taste Freshly-grnd white pepper to taste
- 2 Tbsp. unsalted butter - (1 ounce)
- 1 lrg lemon juiced
Инструкции
- Halve and bone the chickens completely, leaving the first wing joint intact.
- In a small saute/fry 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 mix into the pockets under the skin of the chicken breasts and thighs (about 2 tsp. per chicken). Transfer the chicken to a large plate, cover with plastic wrap and refrigeratetill ready to use.
- Heat a charcoal or possibly gas grill till moderately warm. Grill the chickens 7 to 10 min per side, or possibly just till the pinkness disappears. Don't overcook.
- Heat the butter in a saute/fry pan and in it, gently saute/fry the remaining garlic mix. Add in 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 630g | |
| Recipe makes 4 servings | |
| Calories 1381 | |
| Calories from Fat 889 | 64% |
| Total Fat 98.68g | 123% |
| Saturated Fat 30.24g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 478mg | 159% |
| Sodium 435mg | 18% |
| Potassium 1194mg | 34% |
| Total Carbs 0.79g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.08g | 0% |
| Protein 114.97g | 184% |
