Rose Gray, Ruth Rogers

Pollo Spago

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in

#19The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

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

Ingredients

Method

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