Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 30 minutes |
| Cooking time | 1 1/2 hours |
| Total time | 2 hours |
Ingredients
1
3–4 lb chicken (rinsed and patted dry) 6 clove
garlic ( peeled and quartered) 1
lemon (quartered ) 1
onion (quartered) 4
sprigs of rosemary 4
sprigs of thyme 1 tablespoon
cornstarch (dissolved in white wine ) 2 tablespoon
white wine 1
scallion (minced1) 1 tablespoon
soy sauce (light) 1⁄4 teaspoon
dried sageInstructions
Fill the cavity with garlic, lemon, onion, rosemary and thyme.
Place in a roasting pan and barbecue at 400º for 30 minutes.
Add 1 cup of chicken broth and 2 T lemon juice to the pan and continue barbecuing at 325º for another hour or so till the juices run clear, basting frequently.
Remove the chicken to a platter and tent with foil. Skim the fat from the pan juices, reduce and add cornstarch, scallion, soy sauce and dried sage.
Whisk the mixture and boil till the gravy thickens a bit. Remove the skin from the chicken and serve with the gravy.
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