Wolfgang Puck's Chicken With Garlic and Parsley

From "Chef's Table"

Chef Wolfgang Puck grills flattened chicken to perfection.
Difficulty: Easy
Cook Time: min


  • 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
  • Cooking Directions

    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.

    Recipe courtesy

    "The Wolfgang Puck Cookbook"

    Recipe Summary

    Main Ingredients: chickens, garlic, parsley

    Course: Dinner, Main Course

    More Info: Kid Friendly

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