INGREDIENTS

INSTRUCTIONS

Wash and dry the chicken. Zest the lemons and squeeze the juice. Lift
the skin over the breast and gently work your fingers between the
flesh and the skin to seperate them.  Crush the garlic. Pick some of
the thyme leaves off the stems. Mix  together the butter, garlic and
thyme leaves, half the lemon zest and  some seasoning.  Spread the
seasoned butter under the skin of the chickens and over the  flesh of
the breasts. Season the birds inside and out. Strew the rest  of the
thyme over the base of an oven proof dish and sit the birds on  top,
breast sides down. Pour over half the stock and a squeeze of  lemon.
Roast in the preheated oven until the juices run clear (aprrox 50
minutes dependant on the size of the birds). Turn the birds after 1/2
hour and baste with the pan juices leaving the skin on the breast to
crisp. Remove the chickens from the cooking dish and keep warm whilst
you make the sauce.  Cook together the rest of the stock and the lemon
zest and juice with  a little sugar. Use to de-glaze the cooking dish
scraping up all the  crusty cooking juices and simmer them together to
amalgamate the  flavours. Strain into a clean pan. Add the cream and
cook down fairly  hard to reduce and caramelise the cream. Season
carefully and add a  little more sugar if necessary (it depends how
tart the lemons are)  Finish the sauce with a good handful of freshly
chopped parsley.  Remove the breasts and legs off the carcasses and
serve with a  coating of the sauce.  Converted by MC_Buster.  Per
serving: 57 Calories (kcal); 6g Total Fat; (93% calories from  fat);
trace Protein; 1g Carbohydrate; 16mg Cholesterol; 1mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1  Fat;
0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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