Mocktail: Rosemary-Infused Cucumber Lemonade

SERVES 4

Herbs like rosemary are a wonderful way to spice up your lemonade. You can also try this with basil or mint. Enjoy anytime on any phase.

Ingredients:

• 3 large cucumbers
• 1 tablespoon chopped fresh rosemary,
• plus 4 sprigs for garnish
• 1 cup spring water
• 1/2 cup fresh lemon juice
• 3/4 teaspoon liquid stevia

1. Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber, and
puree it with the chopped rosemary in a food processor. Strain the puree through a fine mesh sieve, pressing on the solids to extract all of the liquid.

2. Stir the water, lemon juice, and stevia into the cucumber juice. Divide among 4 ice-filled
glasses. Garnish with cucumber slices and rosemary sprigs.

Source: Haylie Pomroy

Mocktail: Sparkling Ginger Mojito

SERVES 2

This slightly sweet, spicy and refreshing drink is a great
way to end your Phase 2 dinner. Mint and ginger
support the digestive system. Ginger is also warming
and improves circulation!

Ingredients:

• 8-10 fresh mint leaves, thoroughly washed
• 1 1⁄2 teaspoons fresh grated ginger (or to
• taste)
• Juice of 1 lime
• 14 to 16 drops liquid stevia
• 2 cups sparkling mineral water
• Ice

Place 4 to 5 mint leaves, 3/4 teaspoon of grated ginger, the juice of half a lime and 7 to 8 drops of stevia in each glass. Crush it all together using a mortar (or the back of a wooden spoon.

Add 1 cup of sparkling mineral water per glass and some ice cubes.

Source: Haylie Pomroy

Mocktail: Limeade Slushy

SERVES 2
This frozen, mushy treat really hits the spot on Phase 2 (or
any phase) of the Fast Metabolism Diet. Feel free to use it
as an “anytime” beverage.

Ingredients:

• 1 lime, peeled
• 1/3 teaspoon lime zest
• 3 packets stevia
• 1 cup water
• 2 cups crushed ice

Put all of the ingredients into a blender, adding the ice last. Blend until smooth, garnish with additional lime zest if desired, and serve.

Source: Haylie Pomroy

French Onion Soup *

INGREDIENTS:

• 2 1⁄2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
• 1⁄4 lb unsalted butter
• 1 bay leaf
• 1⁄2 cup medium-dry sherry
• 1⁄2 cup brandy or 1/2 cup cognac
• 1 1⁄2 cups good dry white wine
• 4 cups beef stock
• 4 cups veal stock (or just double up on the beef stock)
• 1 tablespoon kosher salt
• 1⁄2 teaspoon fresh ground white pepper
• Toasted French Bread and Gruyere cheese to melt on top (or cheese of choice)

DIRECTIONS:

1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 45 minutes, until the onions turn a rich golden brown color.
2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
3. Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks plus salt and pepper.
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf, taste for salt and pepper.
7. Add 2 slices of toasted baguette bread and top with Gruyere cheese.  Put under a broiler for a couple minutes until melted and golden brown.  Be careful, it will be hot!

Source:  Modified from Ina Garten

Herb Rubbed Sirloin Tip Pork Roast *

Serves 6

INGREDIENTS
1.5 - 2 lb sirloin tip pork roast
1 1/4 tablespoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 teaspoons kosher salt
2 tablespoons olive oil

Preheat the oven to 350°F

Combine all the spices in a small bowl. Add the olive oil and whisk or stir well to combine. Allow this mixture to rest for 15 minutes. It will become a bit thicker and turn into a paste-like consistency.

Line a small baking sheet with foil and place a wire rack over it. Rinse the roast and pat dry. Rub the spice mixture all over the roast, completely covering all sides with spices.

Roast 1 - 1.5 hours in the preheated oven. Remove from the oven when the meat reaches an internal temperature of 145°. Let the roast rest 15 minutes before slicing. Enjoy!

Two side notes: I cooked the pork roast for 1.5 hours because I cooked it cold from the refrigerator. If I had thought of it earlier, I would have allowed the roast to rest at room temperature prior to prepping the meat. This would have shortened the cooking time. Also, I removed the roast when it was closer to 142°. While resting on the counter, it increased almost 10°. So, be careful not to overcook and dry it out. Enjoy!

Source: key ingredients

Thai Basil Ground Beef Bowl KETO

Want to speed up your metabolism? This Thai-inspired dish loaded with antioxidants and metabolism-boosting ingredients. Basil makes the list of superfoods because it’s loaded with iron and magnesium making it great for the metabolism by improving blood circulation. Asparagus is an excellent source of fiber, vitamins A, C, E and K, and enhances the ability of insulin to transport glucose from the bloodstream into cells. It’s also one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals making it a powerful antioxidant.

INGREDIENTS

• 4 C Brown Rice or for LC Cauliflower Rice
• 1 pound lean ground beef
• 2 cups asparagus, chopped
• 4 green onions, sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons tamari or coconut aminos
• 1 to 2 teaspoons Asian garlic chili paste
• 1/4 to 1/2 cup Thai or regular basil, chopped

INSTRUCTIONS

Prepare the Metabolism Rice according to package directions.

Add the beef to a hot nonstick skillet over medium-high heat. Brown and break up the larger chunks as you go until the beef is no longer pink.

Add the asparagus, green onions, garlic, and ginger. Stir-fry until the asparagus is just tender, about 3 to 4 minutes.

Add the tamari, chili paste, and basil. Cook for 30 seconds, and remove from the heat. Taste and season as needed with additional tamari or chili sauce. Serve the Thai Basil Beef over the Metabolism Rice.

Source: Haylie Pomroy

Kebabs: Chicken in Lettuce Cups

Take these kebabs, wrapped in lettuce, and bring them in for lunch.

PREP: 20 MINS  TOTAL TIME: 35 MINS  SERVINGS: 4

INGREDIENTS

• 2 tablespoon extra-virgin olive oil, plus more for grill
• 1/2 small red onion, half thinly sliced and half grated
• 1 1/4 pounds ground chicken
• 1 garlic clove, minced
• 1 cup fresh mint leaves, half chopped
• 2 ounces feta, crumbled (1/2 cup)
• Coarse salt and ground pepper
• Extra-virgin olive oil
• 1 cup grape tomatoes, thinly sliced
• 2 tablespoons red-wine vinegar
• 2 heads butter lettuce, such as Boston or Bibb, trimmed and leaves separated

INSTRUCTIONS

Soak 8 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.

Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.

Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.

SOURCE: MARTHA STEWART

Kebabs: Spiced Pork KETO

Grill up a big batch of these kebabs and you'll have enough food for for two meals.

PREP: 25 MINS  TOTAL TIME: 25 MINS  SERVINGS: 4

INGREDIENTS

• 1/2 cup extra-virgin olive oil, plus more for grill
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Coarse salt and ground pepper
• 2 pounds sirloin steak, cut into 1 1/2-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 10 large button mushrooms, trimmed
• Lime wedges, for serving

INSTRUCTIONS

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.

Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. 

Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.

Source:  Martha Stewart

Slow-Roasted Beef Tenderloin with Thyme

Ingredients:

• 1 whole beef tenderloin (about 6 lb.)
• Kosher salt and freshly ground black pepper
• About 25 sprigs fresh thyme

Instructions:

Heat the oven to 250°F. 

Season the beef generously with salt and pepper. Fold the thin tail piece under itself to create a roast of even thickness. 

Using twine, tie the beef at regular intervals to help it hold its shape during cooking. Tuck the thyme beneath the twine all the way around the beef, spacing the sprigs about 2 inches apart. 

Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare, 1-3/4 to 2 hours. 

Transfer to a carving board, tent with foil, and let rest for 30 minutes. Just before serving, carve into 1/2 inch slices.  

Chicken, Red Pepper and Basil Lettuce Wrap

PHASE 2  |  SERVES 2  |  PREP TIME: 5 min  |  TOTAL TIME: 5 min

Ingredients:

• 8 ounces leftover chicken breast, sliced
• 1/2 cup jarred roasted red pepper strips
• 1/2 cup red onion, sliced paper-thin
• 2 teaspoons balsamic vinegar
• 1 teaspoon Italian seasoning
• Lettuce leaves
• 1/4 cup chopped fresh basil

Instructions:

In a bowl, stir together the first five ingredients (chicken through Italian seasoning).

Spoon into lettuce leaves and scatter the basil on top.

Source:  Haylie Pomroy

Steak and Pepper Stir-Fry

Serves 2 

Ingredients:

• 2 cups Cauliflower Rice or Brown Rice
• 8 ounces strip steak, thinly sliced across the grain
• 2 teaspoons grated ginger
• 1 teaspoon minced garlic
• 1 teaspoon arrowroot
• 1/4 teaspoon crushed red pepper flakes
• 1 red bell pepper, cut into strips
• 10 asparagus stalks, tough ends trimmed, cut into bite-size pieces
• 3 tablespoons chicken or beef broth
• 1 tablespoon tamari

Instructions:

Prepare rice according to the package instructions, and cover to keep warm.

Combine the steak with the ginger, garlic, arrowroot, and crushed red pepper flakes. Stir-fry over medium-high heat in a nonstick skillet, just until the steak is no longer pink outside (about 1 to 1 1/2 minutes). Scrape the contents of the skillet into a bowl, and set aside.

Add the red bell pepper and asparagus to the skillet, and stir-fry 1 minute. Stir in the broth, tamari, and beef (with any accumulated juices), and stir-fry 30 seconds so the sauce can thicken. 

Serve immediately over rice.

Source:  Haylie Pomroy

Red Pepper Stuffed with Crunchy Tuna Salad

Phase 2 | Serves 1 | Prep Time: 2 minutes | Total Time: 2 minutes

Ingredients

• 3 to 3 1/2 ounces water-packed tuna, drained
• 1/4 cup diced dill pickles
• 1/4 cup diced celery
• Pinch of fresh dill weed
• 1/2 tablespoon lemon juice
• 3 tablespoons spicy mustard
• 1 red bell pepper (bottom half), seeded

Instructions

In a small bowl, mix together the tuna, pickles, celery, mustard, dill weed, and lemon juice and mix well. Stuff the tuna mixture into the bell pepper and serve.

*Tip: I like to save the second half of the bell pepper to slice up and eat for a snack, but if you are still hungry, have at it.

Jack o’ Lantern Stuffed Peppers

Serves 6 | Phase 2 | Prep time: 30 minutes | Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds lean ground beef
• 1 cup chopped red onion
• 1 cup diced celery
• 3 tablespoons chopped cilantro
• 3 tablespoons minced garlic
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup baby spinach
• 6 orange bell peppers

Instructions

Preheat the oven to 375 degrees.

In a large nonstick skillet over medium heat, lightly brown the beef and onion.

Turn the heat to low and add the celery, cilantro, garlic, salt, black pepper, oregano, and basil.

When the beef is completely browned, remove the mixture from the heat and stir in the spinach.

Wash each bell pepper and remove the tops, cores, and seeds.

Cut a jack o’ lantern face into each pepper.
Divide the beef mixture evenly among the peppers.

Put the stuffed peppers in a glass or enameled baking dish and pour 2 tablespoons of water into the bottom.

Cover with foil and bake for 50 minutes.

Remove the stuffed peppers from the oven and take off the foil.

Turn up the oven to 400 degrees and cook for an additional 10 minutes.

Allow the peppers to cool somewhat before serving.

Baked Halibut with Meyer Lemons KETO

Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients

• 1 1/2 pounds cod or halibut fillets
• 4 Meyer lemons (or 2 regular lemons), very thinly sliced
• 4 shallots, thinly sliced
• 1/4 cup minced fresh dill
• Sea salt and black pepper to taste

Instructions
Preheat the oven to 450 degrees. Scatter half of the lemon and shallot slices in a glass or ceramic baking dish. Sprinkle the fish on both sides with salt, pepper and the dill, and lay it on top.

Cover the fish with the rest of the shallot and lemon slices.

Bake uncovered for 20 to 30 minutes or until the fish is nearly opaque. Remove the fish, shallots and lemons to a serving platter and drizzle with the pan juices.

Phase Three variation: Try this with wild salmon and a drizzle of extra-virgin olive oil.

Source: Haylie Pomroy

Pesto: High Protein & Oil-Free Basil Pesto

This is far from a traditional tasting pesto, but it’s so delicious I couldn’t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.

Yield: 1.5 cups 

Ingredients

• 1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)
• 1 garlic clove
• 1 15-oz can navy/cannellini beans (1.5 cups)
• 1 tbsp water
• 2 tbsp nutritional yeast
• 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
• 1/2-3/4 tsp kosher salt (I used 3/4 tsp
• You can add olive oil to taste if you prefer!

Directions

Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

Nutritional Info: (per 2 tbsp): 41 kcals, 0 grams fat, 3 grams protein, 3 grams fibre, 0 grams sugar, 7 grams carbs.

Source:  Haylie Pomroy

Simple Roast Beef

Serves 12 | Prep time: 5 minutes | Total time: 1 hour 20 minutes

Ingredients

• 3-pound beef eye of round roast
• 1/2 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chopped rosemary

Directions

Preheat the oven to 375 degrees.

If the roast is untied, tie it at 2-inch intervals with cotton twine.

Place the roast in a baking or roasting pan, and season with salt, garlic powder, rosemary and pepper.

Add more or less seasonings to taste.

Roast for 60 minutes (20 minutes per pound). Remove from the oven, cover loosely with foil, and let rest for 15 to 20 minutes before slicing.

Source:  Haylie Pomroy

Lemon-Herb Baked Chicken With Onions

Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
Yield: Serves 5, Phase 3

Ingredients

• Olive oil (Phase 3 only)
• 1 1/2 cups pearl, cipollini or other small white onions, peeled*
• 4-pound fryer chicken, quartered (or chicken leg quarters or bone-in breasts)
• 1/4 cup chicken broth
• 5 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried tarragon (or dried thyme leaves)
• Sea salt, pepper, and paprika

Instructions

Preheat the oven to 375 F.

Lightly brush a 13-by-9-inch baking dish with olive oil (Phase 3 only)

Arrange the chicken and onions in the baking dish.

Combine the broth, garlic, lemon juice, and tarragon or thyme, and pour it over the chicken and onions. Sprinkle with salt, pepper, and paprika. Bake for 30 minutes.

Baste the chicken with the pan juices, and bake for 45 minutes longer (less for bone-in breasts), or until the chicken is cooked through and browned.
Notes

*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

If making this for Phase 1 and 2, omit oil-coating the baking dish. Use a nonstick baking pan, or use a spatula to move the chicken around every 10 minutes to prevent sticking.

Source: Haylie Pomroy

Power Protein Herb Vegetable Dip

Phase 1, 2, 3

Makes 1 Cup | Prep Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 3 hard-boiled egg whites
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 2 tablespoons water or almond milk unsweetened
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh scallions or chives
• 2 teaspoons onion powder
• 1 teaspoon sugar-free Dijon mustard
• ¼ teaspoon sea salt
• 1⁄8 teaspoon freshly ground black pepper
• 3 drops liquid stevia

Directions

Process everything in a blender or food processor until smooth. Serve with Phase appropriate

veggies.

About ½ cup is a protein portion for a Phase 2 snack.

Source:  Haylie Pomroy

Brined and Barbecued Turkey with Pan Gravy

Serves: 10 to 12 // Prep time: 30 minutes | Brining time: 18 to 24 hours | Grilling time: 2½ to 3½ hours | 

Special equipment: large ice chest, sturdy plastic bag, 3 large disposable foil pans, 4 small apple wood chunks or 4 small handfuls apple wood chips, instant-read thermometer, large gravy separator

INGREDIENTS

BRINE

• 2 quarts apple juice
• 1 cup kosher salt
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 tablespoon dried sage
• 1 teaspoon coarsely ground black pepper
• 3 quarts cold water

____

• 1 whole turkey, 10 to 12 pounds, fresh or defrosted

____

• ½ cup (1 stick) unsalted butter, melted, divided
• 1 teaspoon freshly ground black pepper
• 6 cups low-sodium chicken stock
• 1 large yellow onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 stalks celery, roughly chopped

GRAVY

• Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
• ¼ cup (½ stick) unsalted butter, cut into 4 equal pieces
• ¼ cup all-purpose flour
• ⅓ cup dry white wine
• 2 tablespoons finely chopped fresh Italian parsley leaves
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

In a large pot combine the brine ingredients. Stir vigorously until the salt is dissolved. 

Remove the neck and giblets from the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and outside with cold water.

Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add the 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.

If using wood chips, soak in water for at least 30 minutes (no need to soak wood chunks).

Fill a chimney starter to the rim with charcoal and burn the coals until they are lightly covered with ash. Spread the coals in a half circle or crescent-shaped fire on one side of the charcoal grate. Carefully place a large, disposable drip pan in the center of the charcoal grate and fill it about halfway with warm water. This will help to maintain the temperature of the fire. Put the cooking grate in place, close the lid, and let the coals burn down to low heat (250° to 350°F). Keep all the vents open. 

Remove the turkey from the bag and rinse it, inside and outside, with cold water. Pat dry with paper towels. Discard the brine. Lightly coat the turkey with some of the melted butter. Season with the pepper.

Place one foil pan inside the other and pour the chicken stock into the top pan. Add the onion, carrots, and celery. Add the reserved turkey neck, giblets, and wing tips. Place the turkey, breast side down, in the foil pan.

Add two wood chunks or drain and add two handfuls of wood chips to the charcoal, and close the lid. When the wood begins to smoke, place the pan in the center of the cooking grate. Position the pan so the turkey legs face the charcoal. Cook the turkey over indirect low heat, with the lid closed, for 1 hour.

After 1 hour, to maintain the heat, add 10 to 12 unlit charcoal briquettes to the lit charcoal, using long-handled tongs to tuck the unlit charcoal between the lit charcoal. Leave the lid off for about 5 minutes to help the new briquettes light. Add the remaining two wood chunks or drain and add the remaining two handfuls of wood chips to the charcoal. Carefully turn the turkey over in the pan so the breast faces up. Continue to cook the turkey over indirect low heat, with the lid closed, for a second hour. 

At the end of the second hour, baste the turkey all over with the remaining butter. If any parts are getting too dark, wrap them tightly with aluminum foil. Once again, add 10 to 12 unlit charcoal briquettes to the lit charcoal to maintain the heat. Continue to cook the turkey over indirect low heat. The total cooking time will be 2-½ to 3-½ hours. The turkey is done when the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone).

Transfer the turkey to a cutting board, loosely cover with foil, and let rest for 20 to 30 minutes before carving (the internal temperature will rise 5 to 10 degrees during this time). Save the pan juices, vegetables, neck, giblets, and wing tips to make the gravy.

Strain the pan liquid through a sieve into a large fat separator and discard all the solids. Add enough chicken stock to equal 4 cups of liquid. In a medium, heavy-bottomed saucepan over medium heat, add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. Add 4 cups of the reserved pan liquid (but not the fat) plus the wine. Bring the gravy to a boil, whisking frequently to dissolve the lumps. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Turn off the heat. Add the parsley and season with salt and pepper. Carve the turkey. Serve warm with the gravy.

Source:  Recipe Webers Charcoal Grilling™ by Jamie Purviance

Three-Lemon Chicken or Turkey

Serves: 4 // Prep time: 15 minutes | Grilling time: 1¾ to 2¼ hours | Special equipment: butcher’s twine, instant-read thermometer

INGREDIENTS

PASTE

• 1 head of garlic
• 1 teaspoon extra-virgin olive oil
• Finely grated zest of 2 lemons
• 2 tablespoons fresh lemon juice, divided
• 1½ teaspoons finely chopped fresh rosemary leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

• 1 whole chicken, about 4 pounds
• Kosher salt
• Freshly ground black pepper
• 4 sprigs fresh rosemary
• ¼ cup dry white wine
• 1 whole lemon, thinly sliced (optional)

INSTRUCTIONS

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Remove the loose, papery outer skin from the head of garlic. Cut about ½-inch off the top to expose the cloves. Place the garlic head on a large square of aluminum foil and drizzle oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. 

Brush the cooking grates clean. Grill the garlic over indirect medium heat, with the lid closed as much as possible, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt, and pepper. Mix well.

Remove and discard the neck, giblets, and any excess fat from the chicken. Use your fingers to gently separate the skin from the meat of the chicken breast to make a space for the paste. Spread half of the paste under the chicken breast skin, spreading it gently until the meat is covered. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.

Truss the chicken with butcher’s twine. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

Grill the chicken, breast side up, over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 160º to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.

For a beautiful presentation, halfway through grilling time, carefully slide 3 lemon slices under the twine on top of the chicken breasts.

Remove the chicken from the grill and transfer to a platter. Loosely cover with foil and let rest for about 10 minutes before removing the twine and carving. Serve warm.

Source:  Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae