Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

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This recipe is adapted from one served at Wolfgang Puck’s famous restaurant Spago in Los Angeles.



Wipe the chicken halves thoroughly. Loosen the side from the meat making two pockets, one at the breast end and one at the leg end.

Place the garlic cloves in a small saucepan of cold water and bring to the boil. Cook for 2 minutes, then drain and chop the cloves. Mix the cooked chopped garlic and parsley together, and use half the mixture to stuff in the pockets. Season the chicken wit