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Roast Chicken with Lemons: Difference between revisions
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==Summary== | ==Summary== | ||
===Introduction=== | |||
If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. | |||
===Yield=== | ===Yield=== | ||
4 servings | 4 servings | ||
==Ingredients== | ==Ingredients== | ||
* A 3- to 4-pound chicken | * A 3- to 4-pound chicken | ||
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==Method== | ==Method== | ||
# Preheat oven to 350 degrees. | # Preheat oven to 350 degrees. | ||
# Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water | # Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. | ||
drain out of it. Pat it thoroughly dry all over with cloth or paper towels. | |||
# Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. | # Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. | ||
# Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. | # Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. | ||
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''Ahead-of-time note:'' If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature. | ''Ahead-of-time note:'' If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature. | ||
==Source== | ==Source== | ||
[http://www.wchstv.com/gmarecipes/roastchickenwit.shtml | [http://www.wchstv.com/gmarecipes/roastchickenwit.shtml ''Essentials of Classic Italian Cooking'' by Marcella Hazan Knopf, 1995] | ||