Chicken (3) Collection
lemon-roasted chicken 
cutting up a chicken 
popover chicken with mushroom sauce 
 
 
lemon-roasted chicken 
 
the lemons in this chicken keep it moist while roasting and eliminate the 
need for basting. it doesnt get any easier than this! 
 
makes 6 servings 
 
1--3-1/2 to 4-1/2 lb.  chicken
  freshly ground black pepper
  sea or kosher salt
2   whole lemons
  several sprigs of fresh thyme
2 clove  garlic, crushed
 
preheat the oven to 350 degrees f. wash the chicken thoroughly in cold 
water, both inside and out. remove all the bits of loose fat. let the 
chicken sit for about 10 minutes, to drain the water out of its cavity. 
dry it well all over with paper towels. make a mixture of sea or kosher 
salt and freshly ground black pepper in a small bowl. season the chicken 
liberally inside and out with this mixture. rinse the lemons in cold water 
and dry them off with a paper towel. soften them by gently pressing them 
between the palms of your hands, rolling them back and forth a few times. 
perforate them in at least 20 places with a trussing needle. put both 
lemons, the thyme and garlic in the chicken's cavity. close up the opening 
by pinning it with the trussing needle. 
 
run a string from one leg to the other, tying it at both knuckle ends. 
don't pull the legs together tightly; leave them in their natural 
position. the chicken swells while it cooks and the string is only to keep 
the thighs from spreading and stretching and splitting the skin at the 
inner folds. put the chicken face down on a rack in a roasting pan. do not 
add cooking fat of any kind. this bird is self-basting, so dont worry that 
it will stick to the pan. place it in the upper third of the preheated 
oven. after 25-30 minutes, turn the chicken so the breast faces up. be 
careful not to break the skin. if it is kept intact, the chicken will 
swell like a balloon. cook for another 40 minutes, then turn up the heat 
to 400 degrees f. and cook for an additional 30 minutes. there is no need 
to turn the chicken again. cut the string and remove the lemons, thyme and 
garlic from the chicken and serve the bird with all the juices that run 
out, because they are perfectly delicious! 
 
wine tip: this lemony chicken is sensational with its match a citrusy 
sauvignon blanc from new zealand. if youd rather drink italian, try a 
tocai friulano from the friuli region. 
 
chef june jacobs, ccp 
feastivals cooks at home 
http://www.feastivals.com/cookbook.asp 
 
 
 
cutting up a chicken: 
 
you can purchase an already cut-up chicken in the market, but i usually 
cut them up myself because i prefer my chicken cut into ten (thats right, 
10!) pieces. i find the breast pieces much too large to cook evenly with 
the rest of the chicken, and also too large for most people to eat. 
 
youll need a sharp boning knife (a slender, flexible concave blade) and a 
pair of sharp poultry shears to make the task easy. i first use the shears 
to remove the wing tips. next, i use the boning knife to make a 
perpendicular cut just below the breastbone. go all the way to the 
skeleton of the chicken, then turn the knife away from you (still in the 
chicken) and slide the knife between bone and meat all the way up to the 
tips of the wishbone. the next step is to remove the leg, thigh and back 
sections from the bird. using your boning knife, make some slashes from 
the groin area around the tip of the breast section on both sides. bend 
the backbone back, and youll just need to use your knife a little to 
detach the whole lower half of the chicken. at this point, you can choose 
to cut the back in half, but i find that makes the thigh section too 
large. i prefer to cut the back as its own piece by running the knife 
around the top of each thigh bone. 
 
break the leg section at the knee by bending the two pieces with your 
hands. youll then see where to insert the knife to separate the drumstick 
from the thigh. you now have six pieces of chicken. use the poultry shears 
now, to cut the remaining breast in half. also cut straight up the 
backbone, dividing the upper half of the chicken in two. cut the remaining 
breast sections in two, diagonally across each. the wing will be part of 
each top piece and you have ten fairly evenly sized pieces of chicken! 
 
 
 
 
popover chicken 
 
the crispy topping on this lovely entrie will remind you of popovers -- 
hence, 
the name of the dish! 
 
makes 4 to 6 servings 
 
  one 3-pound chicken cut into 10 pieces
3/4 tsp  sea or kosher salt
1/2 tsp  freshly ground pepper, or to taste
2 Tbsp  vegetable oil
3 large  eggs
  1 1/2 cup milk
1-1/3 cup  all-purpose flour
1/2 tsp  sea or kosher salt
1 Tbsp  freshly chopped tarragon
1   additional tablespoon vegetable oil
 
mushroom sauce: 
 
12 oz.  mixed domestic and wild mushrooms, sliced (choose chanterelles,
  chpes,
  shiitake, portabello, cremini)
2 Tbsp  vegetable oil
3/4 cup  chicken stock
1/3 cup  heavy cream or crhme franche
  sea salt and pepper to taste
 
preheat oven to 350 degrees. grease a 2-quart casserole. be sure your 
chicken pieces are well dried. mix 3/4 teaspoon salt and pepper together 
in a small bowl, and rub a small amount on each piece. heat the oil in a 
sauti pan large enough to hold all the pieces in a single layer. brown the 
chicken on all sides. blot each piece on paper towel, and place in the 
prepared casserole. combine eggs, milk, flour and 1/2 teaspoon salt and 
beat with an electric mixer for 1 1/2 minutes. add 1 tablespoon oil and 
tarragon. beat only 30 seconds more. (do not over-beat!) pour this 
mixture over the chicken. bake in the preheated oven for 1 hour. 
meanwhile, prepare the sauce. sauti mushrooms in the vegetable oil until 
they are well browned and their moisture has evaporated. add chicken stock 
and bring to a boil. reduce heat, cover and simmer for about 8 minutes. 
remove lid and raise heat to reduce liquid in pan to about 5 tablespoons. 
reduce heat and add 1/3 cup crhme franche. do not boil. taste the sauce 
and add salt and pepper as needed. serve this dish within 10 minutes after 
removing from the oven so the topping will still be puffy. pass the 
mushroom sauce in a sauceboat on the side. 
 
wine tip: serve a not-too-oaky (california) chardonnay with this 
delicately 
flavored dish. 
 
 
 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 7592) Mirror: rec.food.recipes: Mon, May 24, 2004


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