Fire Grilled Herb-Mopped Fresh Spring Chickens

Name: Fire Grilled Herb-Mopped Fresh Spring Chickens
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: Serves 8
Ingredients: 2 Marksbury Farm fresh whole pasture-raised spring chickens; Salt and ground black pepper; 2 tablespoons finely chopped garlic; 2 tablespoons finely chopped fresh lavender or other herb of choice; 1/2 cup olive oil, plus more for oiling the grill grates; 1/2 cup white wine; 1/4 cup elderflower liqueur such as St. Germain; Juice of 1/2 lemon

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Level: Easy

Total: 3 hr 5 min
Active: 55 min

Yield: Serves 8

Nutrition Info

Level: Easy

Total: 3 hr 5 min
Active: 55 min

Yield: Serves 8
Nutrition Info

Ingredients

Chicken:

2 Marksbury Farm fresh whole pasture-raised spring chickens

Salt and ground black pepper

Mopping Sauce:

2 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh lavender or other herb of choice

1/2 cup olive oil, plus more for oiling the grill grates

1/2 cup white wine

1/4 cup elderflower liqueur such as St. Germain

Juice of 1/2 lemon

Directions

Special equipment:

2 fire bricks wrapped in foil

For the chicken: Spatchcock the chickens by cutting out the backbone with a sharp knife or kitchen shears and flattening each. Sprinkle the chickens liberally with salt and pepper and let rest at room temperature for 2 hours.
For the mopping sauce: Meanwhile, in a medium bowl combine the garlic, lavender, oil, wine, liqueur and lemon juice. Boil half of the sauce in a small saucepan for 2 minutes to soften the garlic and cook off the wine; reserve this half for serving.
Preheat a grill for medium-high heat. Lightly oil the grill grates. Place the chickens breast-side down and sear for 4 minutes on each side, then continue to cook, turning the chickens every 2 minutes, brushing the chickens with the mopping sauce and placing a foil-wrapped fire brick on top of each bird with every turn. Cook until the internal temperature of the breast meat registers 165 degrees F on a thermometer, about 25 minutes. Transfer the chickens to a platter and allow to rest under foil 10 minutes. Serve with the reserved mopping sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Marksbury Farm Market, Lancaster, KY