| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Main course, Z- high hol, Z- shabbat, Z- sukkot | 4 | Servings |
INGREDIENTS
| 1 | Lemon | |
| 1 | Roasting chicken; (about 5 lbs.) | |
| Grated zest of 1 lemon; (then cut lemon into quarters) | ||
| Grated zest of 1 orange; (then cut orange into quarters) | ||
| 3 | tb | Peeled and grated fresh ginger root |
| Salt and freshly ground black pepper | ||
| 5 | tb | Margarine; melted, or olive oil |
| 4 | tb | Fresh lemon juice |
| 1/2 | c | Fresh orange juice |
| 3 | tb | Honey |
| Orange sections for garnish |
INSTRUCTIONS
Pollo Arrosto all' Arancia, Limone e Zenzero (Roast Chicken with Orange, Lemon and Ginger): Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey and the remaining 2 tablespoons ginger. Mix well. Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour. Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with the orange sections. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice. Cucina Ebraica- Flavors of the Italian Jewish Kitchen by Joyce Goldstein Chronicle Books, San Francisco, CA 1998 ISBN: 0-8118-1969-8 Recipe by: Cucina Ebraica by Joyce Goldstein p. 137 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 24, 1998, converted by MM_Buster v2.0l.
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