Title: Chicken barbecued w/ rosemary & marsala
 Categories: Poultry
      Yield: 4 Servings
 
      2    3-1/2 lb whole chickens;

MMMMM--------------------------MARINADE-------------------------------
           -about
      4 tb Fresh rosemary needles -or-
      2 tb -dried rosemary needles
    1/2 c  Olive oil
    1/4 c  Dry marsala wine
      4    Cloves garlic; crushed
      1    Lemon; juice of
           Salt & pepper to taste
           Wood chips or sawdust;
           -(optional)
 
  SERVES 2-3
  
    I developed this recipe after having dinner in San Francisco one eve
  ning. Harvey Steiman, editor of Wine Spectator magazine, was cooking
  for me in his backyard and he kept adding rosemary branches to the
  barbecue. The result was a lamb dish that was heaven. If you do not
  have fresh rosemary growing in your yard, then you can use whole
  dried rosemary for this dish. However, look into growing rosemary
  where you are. It will grow to be the size of a hedge in very little
  time . . . and it needs little care.
  
    Mix everything together for the marinade. Cut the chicken in half
  and marinate for 2 hours.
  
    Cook over a medium fire in your barbecue. If you are using a dome,
  the fire should be about 375ø to 390ø. Cook for about 1 hour or until
  the chicken is done to your taste. Baste the birds with the remaining
  marinade now and then. If you are using a covered or lidded barbecue,
  it will not be necessary to turn the chicken. An open barbecue means
  the chicken must be turned once. If you wish to have a smoky flavor,
  put some soaked wood chips or sawdust on your charcoal.
  
   I like this with a Tomato Salad and Baked Polenta (see recipes).
  
  From .  Downloaded from Glen's MM