Some cosmetic changes in preparation for larger site changes in the works.

Close
Pam

Marcella Hazan's Roast Chicken with Lemon

Veteran Member
361 posts
Joined: Feb 15, 2006

Options

Posted to Thread #30280 at 6:34 pm on May 18, 2018

Italian, Chicken, Lemon

INGREDIENTS
3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

PREPARATION
Preheat oven to 350 degrees.
Wash the chicken thoroughly in cold water, both inside and out. 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.

Soften each lemon by placing it on a counter and rolling it back and forth. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

Place both lemons in the bird's cavity. Close up the opening with toothpicks or with 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. (Never happened for me, oh well).
Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated 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.
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.


Other messages in this thread: