Recipe - Pennsylvania Altar Bread

2 Whole chickens
1 teaspoon Fresh rosemary
1 teaspoon Fresh oregano
1 teaspoon Fresh thyme
1 teaspoon Fresh sage
1 teaspoon Fresh parsley
1 teaspoon Fresh mint
Olive oil

Halve chickens and set aside. Place herbs in a bowl and combine just enough
olive oil to create a wet rub for the chickens.

Heat an outdoor grill until coals are red hot. Place chickens on the grill
and a brick on top to weigh them down. Cook until meat is cooked through.
Continue to use the brick while cooking chicken on both sides. Served with
roast smashed potatoes and grilled vegetables.

Yield: 4 servings

(Courtesy of Cary Restaurant)
Posted to MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997