Crisp Lemon Chicken
Source of Recipe
The Empire Kosher Chicken Cookbook
Recipe Introduction
Per Serving (excluding unknown items): 1580 Calories; 111g Fat (64.0%
calories from fat); 117g Protein; 24g Carbohydrate; 6g Dietary Fiber;
597mg Cholesterol; 2640mg Sodium. Exchanges: 1/2 Grain (Starch); 16
Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat.
List of Ingredients
4pounds chicken -- rinsed and trimmed of all visible
fat
black pepper
1 tablespoon olive oil
4 cloves garlic -- pressed (optional)
2 lemons -- 1 juiced and 1 thinly sliced
5 sprigs rosemary -- or 1 tsp. dry
1 cup onion -- thinly sliced
1stalk celery -- with leaves, sliced into 1-2 inch
lengths
1/2 cup Italian parsley
1 bay leaf
2 cups chicken stock
Recipe
Preheat the oven to 425 degrees. Pepper the chicken inside and out
and rub with the oil, then the garlic. Place half the lemon slices,
2 rosemary sprigs (or 1-2 tsp. dried), half each of the onion slices,
celery with leaves and parsley inside the cavity. Truss the chicken
tightly. Place the chicken breast side down on a roasting rack set
in a roasting pan. Place the bay leaf and the remaining lemon,
rosemary, onion, celery with leaves and parsley under the rack. Add
1 cup of the chicken stock. Roast the chicken for 30 minutes.
Remove from the oven, baste with the pan juices and turn the chicken
over. Pour the lemon juice over the chicken and return to the oven
and roast until the skin is crisp and brown and the juices run clear
when a joint is pierced with a fork - 30 to 40 minutes. Transfer the
chicken to a warm platter and allow it to rest for a few minutes for
easier carving. Remove the rack from the pan. Tilt the pan and
spoon off the fat. Add the remaining stock to the pan and heat on
the stove top, scraping up the brown bits, until the stock is
somewhat reduced, about 5 minutes. Remove the bay leaf and rosemary
fronds, if using. Carve the chicken and discard the cavity
vegetables. Remove the pan vegetables and place them in a strainer,
pressing on them with a wooden spoon over the pan to extract as much
liquid as possible. Discard the solids. Serve the chicken with the
pan juices.
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