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Old 11-19-2013, 06:58 PM   #74
Swapper of the Month - September 2013
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Join Date: Jun 2008
Location: Salt Lake City, UT
Posts: 7,747
Default Roast Chicken with Lemons

I never roast chickens. This one was delicious. From The Essentials of Classic Italian Cooking by Marcella Hazan. Despite her verbosity, it's quite easy. It's ironic that for all her words, she doesn't give you an internal temperature to test for doneness. My Better Homes and Garden said 185 degrees in the thigh if that helps. My 6 pound chicken cooked perfectly in 1 hour and 25 minutes.

Roast Chicken with Lemon

3 - 4 pound chicken
Pepper, fresh ground
2 rather small lemons

1. Preheat oven to 350 degrees.
2. Wash 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 surface to let the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. 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.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing in 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 study round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the bird's cavity. (Note: I missed the small lemon part so pay heed as this was hard with the lemons I chose randomly.) Close up the opening with toothpicks or a trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken in the roasting pan, breast facing down. Do not add cooking fat of any kids. This bird is self-basting, so you need not fear it will stick to the pan. Place in the upper third of a pre-heated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
I believe in butter.
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