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October 1999 Issue
Pesto, Pesto, Everywhere
by Ronda L. Halpin
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Pesto-Stuffed Chicken

Serve this juicy chicken with garlic mashed potatoes and a green salad and you've got a great meal.
  • 1 roasting chicken (6-7 lbs.)
  • 3/4 c. pesto
  • 2 T. lemon juice
  • 2 T. oil
Prepare grill with a drip pan over medium-low coals (or preheat oven to 325 degrees).

Remove the giblets from the chicken cavity; reserve them for another use. Loosen the skin over the breast of the chicken by pushing your fingers between the skin and the meat. Do not loosen the skin over the wings and drumsticks. Using a spatula, spread the pesto under the loosened skin. Massage the skin to evenly spread the pesto.

Combine the lemon juice and oil in a small bowl. Brush over the chicken. Insert a meat thermometer into the center of the thickest past of the thigh, making sure not to touch the bone. Tie the legs together with wet kitchen string and tuck the wings under the back.

To grill, place chicken, breast side up, on grid directly over drip pan. Grill on a covered grill for 1 hour and 10 minutes or until the thermometer registers 185 degrees.

To oven roast, place chicken, breast side up, in a covered roasting pan. Roast for 1 hour and 10 minutes or until the thermometer registers 185 degrees.

Transfer the chicken to a carving board. Cover it with foil for 15 minutes. Remove the foil, carve and serve.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 30 minutes
 
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