| 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.
A Message from our Provider:
“God Answers Knee Mail”