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ITALIAN - Chicken Spezzatino

List of Ingredients





3 lbs cut up, bone-in chicken, soaked in ice water
3 large eggs, well beaten
1/3 C fresh lemon juice
Salt and pepper to taste
Sprig of fresh rosemary (optional)


Recipe




If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.

In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated. Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon. You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter

Although you may have knives and forks placed at your dinner service, this dish is best enjoyed as a finger food. For those of you who are adventuresome, this entrée can be made with lamb cubes. Follow the same procedure for the chicken, but eliminate the soaking in ice water. Use a tender cut of lamb, trimming it well. The lamb Spitzad makes a delightful change of pace and is a bit more elegant. Since the lamb cubes are boneless, you can use the forks you found so useless when preparing the chicken.