Our Recipes
Chicken/Fish | from the Beat This Cookbook
1 3 Lb chicken. Have it at room temp.
2 -3 thin-skinned lemons (don't ask me what the difference is between thick and thin skinned lemons! :lol )
1 large clove garlic
1 Tbl coarse salt
1 Cup water
Preheat the oven to 400 degrees. Remove the giblets from the chicken.
Pierce each lemon, with a skewer, about 20 times each.
Peel the garlic, and put it through a press
In a small bowl, mash the garlic together with the salt. Smear half of
it inside the chicken's cavity. Then, put in the lemons. Truss the
chicken if you wish (it's not necessary)
Rub the rest of the
salt-garlic paste on the outside of the chicken. Put the chicken on a
rack, and put the rack in a roasting pan. Pour the water in the bottom
of the pan.
Bake the chicken for one hour. Do not baste, and don't remove the lemons before you carve it.
Invite Rosanne over for dinner. :lol |