Grilled Baby Chicken with Gremolata and Salad Verde
– Cathedral Cellar Sauvignon Blanc
There is a beauty in the simplicity of this dish. I use the freshest of green herbs from the garden to prepare the gremolata which is the hero of the recipe. Baby chickens are easily available and makes for interesting plating for a family el fresco lunch served on large platters with loads of fresh salad and olive oil toasted ciabatta to accompany.
Grilled Baby Chicken with Gremolata and Salad Verde
– Cathedral Cellar Sauvignon Blanc
There is a beauty in the simplicity of this dish. I use the freshest of green herbs from the garden to prepare the gremolata which is the hero of the recipe. Baby chickens are easily available and makes for interesting plating for a family el fresco lunch served on large platters with loads of fresh salad and olive oil toasted ciabatta to accompany.
gremolata chicken
Serves 4 – 6
Prep time: 30 min
Cooking time: 45 – 60 min
gremolata chicken
Serves 4 – 6
Prep time: 30 min
Cooking time: 45 – 60 min
INGREDIENTS :
- 4 baby chickens or one large bird
- Large handfuls of mint, parsley, chives, fennel, basil and lemon thyme
- 75 ml of good quality olive oil (WC basil)
- Juice and rind of two lemons
METHOD:
- Clean and dry the chicken and let it rest open in the fridge for an hour or two.
- Prepare the gremolata by chopping the herbs and mixing with the remaining ingredients.
- Divide the mixture in half – half for basting and half for serving.
- Prepare the chicken by rubbing it with a dash of olive oil, salt and pepper.
- Prepare medium hot coals and roast the chicken slowly over the coals for 45 minutes to an hour, using a basting brush continually baste the chicken with the gremolata.
- Serve hot with a chopped fresh green salad and olive oil toasted sourdough bread.
INGREDIENTS :
- 4 baby chickens or one large bird
- Large handfuls of mint, parsley, chives, fennel, basil and lemon thyme
- 75 ml of good quality olive oil (WC basil)
- Juice and rind of two lemons
METHOD:
- Clean and dry the chicken and let it rest open in the fridge for an hour or two.
- Prepare the gremolata by chopping the herbs and mixing with the remaining ingredients.
- Divide the mixture in half – half for basting and half for serving.
- Prepare the chicken by rubbing it with a dash of olive oil, salt and pepper.
- Prepare medium hot coals and roast the chicken slowly over the coals for 45 minutes to an hour, using a basting brush continually baste the chicken with the gremolata.
- Serve hot with a chopped fresh green salad and olive oil toasted sourdough bread.