• 1 1/2 teaspoons black peppercorns
  • 3 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1 lemon, zested
  • 1/2 teaspoon parsley
  • 2 to 3 tablespoons extra virgin olive oil
  • 3 1/2 to 4-pound broiler/fryer chicken or 4 to 5-pound roaster
  • Olive oil
  • 1/2 teaspoon kosher salt
  • Onions, carrots and celery cut into 3 to 4-inch pieces
  • 1 cup red wine
  • 8 ounces low sodium chicken broth


  • Mortar and pestle
  • Kitchen shears
  • Bulb baster


With a mortar and pestle, add black peppercorns and grind to a medium grind. Add the garlic cloves and kosher salt and grind further until the moisture begins to escape. Add the zest of a lemon and grind until you detect a lemon scent. Add the parsley and extra virgin olive oil and grind to a paste.

Turn the chicken backside and using kitchen shears, cut the ribs down both sides of the backbone and remove it. Remove the keel bone separating both sides of the breast. Cut through the membrane and crack open the breast bone so it will lay flat. Loosen the skin with your fingers starting at the neck. With a teaspoon, stuff each quarter with the ground mixture from earlier. Rub the skin down with olive oil and add salt. Place in a pan with onions, carrots and celery under a broiler 8 inches away with the door partially open, turning every 10 minutes until done. Place in a bowl and rest covered in foil.

Tilt the pan upwards, letting the juices pool, and skim excess fat using a spoon or a bulb baster. Deglaze with red wine over two burners on high. Add low sodium chicken broth and 1 tablespoon of the stuffing and reduce by half for 2 minutes. Strain. Cut chicken in half or quarters and serve with a lemon wheel.


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