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Rosemary Chicken

Mr. WelteMr. Welte Posts: 1
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">butter</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">or half a lemon or lime</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 4 </SPAN> <SPAN class="recipe_unit">Pinch</SPAN> <SPAN class="recipe_ingredient">fresh rosemary</SPAN></TD></TR>
<h4>Instructions</h4>Total cooking time about 30-35 minutes.<p>Split whole chickens into halves.
Salt and pepper both sides. Leave skin on.
Stuff 3&#034 sprig of fresh rosemary between skin and meat.
Place on 300-325 degree Egg and grill normally.
After turning, baste with lemon/lime butter, and place another sprig of rosemary on basted surface.
After the second side has cookeed, turn one more time to baste that side with the butter.
Close all vents and leave on for another 5 minutes.
Remove rosemary before serving.<h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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