RECIPES

INGREDIENTS:

1 lb. 4 oz., divided Real California Asiago cheese, grated
6 chickens, about 2 lb. each
3/4 cup olive oil
3/4 cup fresh rosemary, chopped
1/2 cup garlic, chopped
1/3 cup chopped, fresh parsley
Salt as needed
Coarsely ground black pepper as needed
3 quarts mashed potatoes
Italian-style black olives, pitted, chopped coarsely

PER ORDER:

Yield: 12 orders

DIRECTIONS:

Split chickens in half, removing backbones. Rinse; dry.
Rub each half with 1 Tbsp olive oil, 1 Tbsp rosemary, and 1 Tbsp garlic. Chill chicken 8 hours or overnight.
Just before service, stir 2 cups reserved cheese and parsley into mashed potatoes; keep warm.

Season 1/2 chicken with salt and pepper; broil or grill, skin side down, for 15 minutes, turning halfway through. Turn chicken skin side up; continue to broil, turning once, until chicken is just firm to the touch, about 6 minutes. Sprinkle chicken with 1 oz cheese; put in salamander until cheese just begins to melt, about 20 seconds. Serve on a bed of 1 cup mashed potatoes sprinkled with 1/4 cup chopped olives.

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