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MY COOKBOOK

MY COOKBOOK
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Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

20.3.11

LEMON CHICKEN



The skin cannot crisp and the meat tastes bland if the bird is baked at low temperatures. Of course baking chicken on high temperature makes a mess; the fat splatters and burning fat smokes. The solution is to start with high heat and then to reduce it to moderately high. It is a good idea to baste often, smaller birds require more basting than large ones.

1 small chicken fryer
1 large yellow onion, sliced
olive oil
salt
ground black pepper
2 lemons, quartered
2 Tbsp butter, melted

• Wash the chicken inside and out.
• Take the giblets out of the chicken.
• Remove any excess fat and leftover pinfeathers.
• Salt the chicken inside and out.
• Place the chicken on a platter and let it brine in the salt for 1-2 hours.
• Discard the liquid that collects under the chicken.
• Preheat the oven to 425F.
• Place the sliced onions in a small roasting pan.
• Drizzle onions with olive oil.
• Place the chicken on top.
• Sprinkle the chicken cavity with pepper.
• Place the lemons inside.
• Pat the outside of the chicken dry with paper towels.
• Brush the skin with the melted butter.
• Tuck the wing tips under the body.
• Tie the legs together with kitchen string.
• Roast the chicken at 425F for just 15 minutes.
• Reduce the heat to 375F and roast the chicken for 1-3/4 hours, basting often.
• When chicken has been roasting for 1-3/4 hours, insert a meat thermometer near one of the thighbones.
• When the thermometer reaches 195F, the chicken is done.
• Remove chicken from the oven and tent it with aluminum foil.
• Let the chicken rest for 15 minutes before carving.

Just before inserting the meat thermometer

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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