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Broiled Chicken, w/Garlic Sauce - meat

Posted by : Ruth

From "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), 
by Paula Wolfert; in "A Mediterranean Lag b'Omer," The Jewish Week, NY.

FARAREEJ MASHWI (Broiled Chicken with Garlic Sauce)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 small chicken, quartered
Salt and freshly ground pepper
4 large garlic cloves, peeled and crushed
1/4 cup fresh lemon juice
3 tablespoons fruity olive oil
1 tablespoon chopped parsley

1. Season chicken with salt and pepper. Combine garlic, lemon juice, oil
and parsley. Roll chicken in the mixture to coat and marinate at least one
hour.

2. Preheat broiler. Drain chicken, reserving marinade. Set rack about 7
inches from heat. Place chicken skin side down on rack and broil 10
minutes, basting often with pan juices and a little of the marinade. Turn
and broil 10 minutes longer, basting. Turn and brush twice more until both
sides are golden and crusty.

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