LEMON THYME CHICKEN WITH PAN JUICES
Source of Recipe
The most recent book from award-winning author and chef Rozanne Gold is "Healthy 1-2-3" (Stewart, Tabori & Chang, $35).
List of Ingredients
1 chicken, (41/2 pounds) kosher, organic or free-range if possible
3 medium thin-skinned lemons
3 large bunches fresh thyme
Recipe
Preheat oven to 375 degrees. Remove giblets from chicken. Discard liver and
place giblets in a small saucepan with 2 cups water. Bring to a boil.
Lower heat and simmer for 25 minutes. Remove from heat and strain broth
through a fine-mesh sieve. Set aside.
Wash chicken and dry well. Using a small sharp knife, make a dozen deep
slits in each of two lemons and place in cavity of chicken along with half
of the fresh thyme. Truss the chicken with kitchen string and place in a
shallow roasting pan.
Mix 1 teaspoon kosher salt and 2 tablespoons thyme leaves together. Rub
mixture all over chicken. Roast for 1 hour and 20 minutes, basting
frequently with pan drippings.
Transfer chicken to a cutting board. Pour off most of the fat from the pan.
Add 1 cup broth to the pan and, using a spatula, scrape up browned bits from
the pan. Return broth to the saucepan with remaining broth. Add juice of
remaining lemon, salt and freshly ground pepper to taste, and bring to a
boil. Strain sauce and serve with chicken, carved as desired. Garnish with
lemon from cavity, cut into wedges, and additional sprigs of fresh thyme.
Makes 6 servings.
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