Grilled chicken with confit of lemon and garlic from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 158) by Mark Peel and Nancy Silverton

  • bay leaves
  • whole chicken
  • garlic
  • lemons
  • parsley
  • black peppercorns
  • vegetable oil
  • chicken stock
  • dried red chiles
  • preserved lemon peel
  • thyme sprigs
  • savory sprigs
  • EYB Comments

    The book's "Lemon oil" called for in this recipe requires at least 13 hours to prepare. See recipe for vegetable oil suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Lemon oil" called for in this recipe requires at least 13 hours to prepare. See recipe for vegetable oil suggestions.

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