Title: Chicken with Garlic
Categories: Poultry Entree Puck
Yield: 4 Servings

2		Chickens or chicken breasts
2	sm	Heads garlic
		Water
1/4	c	Chopped Italian parsley
		Salt and pepper
2	tb	Unsalted butter
1	lg	Lemon; juiced

If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper.

Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside.

Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not overcook the chicken or it will become dry.

Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. Add the lemon juice and adjust seasonings. Heat through. Place the chicken on a large heated platter and spoon the garlic sauce over it.

Source: Wolfgang Puck - Spago's : Best Recipes from the Los Angeles Times -ISBN: 0-8109-1237-6

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