WEEKDAYS 1e|12c|p

Wolfgang Puck's Chicken With Garlic and Parsley

From "Chef's Table"
skill level
But some zing into your chicken.
  • 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
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 whole organic chickens, about 2 pounds each
    Halve and bone the chickens completely, leaving the first wing joint intact.
  • 2
    2 small heads garlic, separated into cloves and peeled
    In a small saute pan, blanch the garlic cloves in boiling water for 1 minute. Drain.
  • 3
    1/4 cup Italian parsley leaves
    Kosher salt
    Freshly ground white pepper 
    Cut the garlic into paper-thin slices. Toss them in a small bowl with the parsley and a little salt and pepper.
  • 4
    Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken).
  • 5
    Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
  • 6
    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.
  • 7
    2 tablespoons (1 ounce) unsalted butter
    Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture.
  • 8
    Juice of 1 large lemon
    Add the lemon juice and season to taste with salt and pepper.
  • 9
    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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