• China Pasticcio…

    a dribble of this, a dollop of that, add a dash of anything you like–a little zest is optional; lightly stir fry...and go to press

  • Slices of Pasticcio

  • Flavors of Pasticcio

  • RSS Googled Pasticcio

    • An error has occurred; the feed is probably down. Try again later.
  • Pasticcio noshers

    • 1,163 bites
  • Add to Technorati Favorites

  • China Flickr

  • Advertisements

Lemons roasting in a chicken

Roasted Lemon Chicken

5-6 lb. roaster chicken
2 whole lemons
4 tbsp. melted butter

Clean, rinse and dry chicken. Use small skewers and lace up rear with kitchen string; tie legs against body as well. Roll lemons on countertop, squeezing to loosen the flesh inside. Pierce repeatedly with sharp-tined fork. Salt and generously pepper the abdominal cavity of chicken and place both lemons inside. Skewer and lace up the neck of the chicken. Baste chicken all over with melted butter.

Place on a rack in roaster pan in 450º preheated oven. Reduce heat immediately to 350º. After half an hour, baste frequently until done (internal temperature of 180-185º, or about 20-25 minutes per pound). Allow to rest 10-15 minutes before carving; serve with the wonderful, lemony drippings.

And another nod to my favorite chef for this recipe!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: