Forty Cloves Garlic Chicken

Forty Cloves Garlic Chicken

From: Executive chef Andrea Froncillo, The Stinking Rose, San Francisco. Yield: 4 servings.

1 large (2½ to 3 lb.) broiler-fryer chicken

Marinade:

2 Tbsp. olive oil

2 Tbsp. Christopher Ranch Heirloom Garlic, minced

leaves from 1 sprig rosemary, minced

to taste, salt and freshly ground pepper

Sauce:

1

Register to view the full article

Register for Access!

Already a member? .

TAGS: Food & Drink