| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken |
| 2 |
|
Lemons |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
From: "(Suzy Sandberg)" <TuFor@AOL.COM>
Date: Fri, 12 Jul 1996 16:15:56 -0400
Preheat oven to 375. Salt and pepper cavity. Poke 20 holes in each lemon.
Place both lemons in cavity and close up the cavity with metal pins (is
pins the right word??). This is important to keep the juice in the bird.
Salt and pepper the outside of the chicken. Place breast side down in
roasting pan. Bake 30 minutes. Turn chicken to breast side up and cook
another 30 minutes. Turn oven up to 425 and cook another 20-30 minutes (I
usually cook for another 20 minutes). Chicken will get very puffy and
golden in this last phase of cooking. You do not need to baste the chicken
for this recipe.
>From Marcella Hazan's first cookbook, I think.
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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