INGREDIENTS:

4 tablespoons softened butter

3 tablespoons freshly squeezed lemon juice

1 clove garlic, finely minced

salt and freshly ground black pepper, to taste

1 (3-1/2 to 4 lb) roasting chicken, cut into 6 serving pieces, rinsed and patted dry

1/2 cup finely minced fresh parsley

1/3 cup vegetable or olive oil

2 tablespoons red wine vinegar

12 chicken livers, trimmed of fat and discolored spots, rinsed and patted dry

12 thin slices of smoked bacon

3 scallions, each cut into 4 pieces, or pickled onions

1

In a small bowl, combine the softened butter with the lemon juice, garlic, salt and black pepper. Spread this mixture evenly over the chicken. Place the chicken in a deep plate, cover, and refrigerate for up to 4 hours.

2

In a small bowl, combine the parsley, oil, and vinegar.

3

Season the chicken livers with salt and black pepper. Wrap each liver tightly with a slice of bacon. Thread the wrapped livers, alternating with the scallions, on 3 or 4 skewers. (If you will be serving pickled onions on the side, omit the scallions.)

4

Place the chicken liver brochettes and the chicken pieces on the grill. Grill the livers, turning the skewers several times, until rosy inside, 8 to 10 minutes. Baste with the parsley mixture when they're done. Pass the livers around.

5

In the meantime, keep an eye on the chicken. Adjust the rack over the hot coals; do not let it burn. Remember that chicken takes a while to cook. Baste with the parsley mixture every now and then. When the chicken is cooked through and nicely colored, baste generously with the parsley mixture before serving.