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May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
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Spring Chicken If you like the flavor of garlic as much as I do, then this is a recipe for you. This a simple and wonderful method of preparing chicken on the outdoor grille, or for cooking under the broiler in the house.
  • Frying chicken cut in half lengthwise (allow 1 chicken per 2 people)
  • 1 cube butter
  • 6 cloves garlic, chopped
Place the chicken halves over hot coals on the grille. Do not cover the grille. In a saucepan, melt the butter and add the garlic. Once the butter begins to simmer, remove from the heat. Use the garlic butter to baste the chicken frequently on both sides. Cook the chicken about 30 minutes per side, turning and basting every 10 minutes. Prepare more garlic butter if necessary. Be careful not to allow the coals to flare up into flames as this will cause the chicken to burn very quickly.

Extra garlic butter may be spread on bread and toasted for excellent garlic bread.

  • Yields: 4 servings
  • Preparation Time: 60 minutes

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