Chicken with Butter, Garlic, and Parsley
Main Dishes • Author's
Description
This recipe metaphorically blends the traditions of Georgian chicken and French escargot with garlic butter.
Ingredients
- Butter 5 oz
- Poultry 4 pieces
- Parsley 5 oz
- Garlic 2 heads
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the chickens, remove the backs: with a large sharp knife, make two decisive cuts or careful sawing motions — and you'll have chicken spines that can be used for broth later.
Step 2
Mix the butter, which should be at a temperature somewhere between room temperature and that of the refrigerator, with finely chopped parsley, pepper, salt to taste, and crushed garlic until you achieve a uniform yellow-green mixture with speckles of garlic.
Step 3
Create a pocket in the skin of each chicken breast. To do this, gently pull the skin with your fingers, going deeper as if reaching into a pouch, being careful not to tear the skin. Fill the resulting pocket with a green mixture of butter and parsley, and evenly distribute it across the breast area using gentle rubbing motions with your fingers.
Step 4
Place the chickens breast-side up on a baking tray and put them in an oven preheated to 355°F for thirty to forty minutes (depending on the size of the chickens).
Step 5
You can later roast potatoes or other vegetables that are prone to this process in the fragrant sauce created by the melted butter in the baking dish.
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