| Yield 1X: | 6.00 | each | Allergens: | ||
| Portion: | 1 | each | Garlic | ||
| Portions: | 6.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole chickens, Mary’s WOG (each) | 3.00 | 6.00 | 9.00 | |||
| Garlic | 3.00 | 6.00 | 9.00 | |||
| Parsley | 3.00 | 6.00 | 9.00 |
Remove the meat from the carcasses and shown, then remove the first two wing segments, and remove the bones from the thigh and leg.
Prepare the garlic by simmering it in salted water until tender, about three minutes. Pick the parsley leaves from the stems. Stuff the garlic and parsley under the skin of both the breast and thigh/leg. Fold in half, and store covered in 1/3 pans.