Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Rao's Pollo al Limone (Lemon Chicken)




Source of Recipe


Rao's Cookbook: "Over 100 Years of Italian Home Cooking ".


Recipe Introduction


You'll need at least 10 lemons to get two cups of fresh juice. Bottled juice will NOT give good results. Keeping the chicken at least 4 inches from the broiler's heat source will cut down on the smoking.


List of Ingredients




2 3-pound broiling chickens, halved
1/4 cup chopped Italian Parsley

Lemon Sauce:
2 cups fresh lemon juice (see note at bottom of recipe)
1 cup olive oil
1 Tblsp. red wine vinegar
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
Salt and pepper to taste


Recipe



To attain maximum heat, preheat broiler for at least 15 minutes before using.

Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).

Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.

Remove from broiler and portion each chicken onto each of 6 warm serving plates.

Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Directions for Lemon Sauce:
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.