LEMON CHICKEN (POLLO AL LIMONE)
1. Preheat broiler for at least 15 minutes before using.
2. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is
pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on. Using a very
sharp knife, cut each half into about six pieces (leg, thigh, wing, and three small breast pieces).
3. Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to
coat well. If necessary, divide sauce in half, and do this in two batches.
4. Return to broiler, and broil for 3 minutes. Turn each piece, and broil for an additional minute.
Remove from broiler, and evenly portion chicken onto six warm serving plates.
5. Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute.
Pour sauce over chicken, distributing it evenly among the six servings; serve with lots of crusty bread
to absorb the sauce.
MARINATE
(minimum 6 hrs, better overnight)
- 1 cup fresh lemon juice Buy a big bag of these you'll need 12
- 1 cup pure olive oil
- 1/2 cup fresh rosemary
- 1 cup good full-bodied white wine
- 3 cloves minced garlic
- 1/2 t ea salt, fresh ground pepper
LEMON SAUCE
- Makes approximately 3 1/4 cups
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons 4-5 cloves minced garlic
- 1/2 teaspoon dried oregano
- 1 cup fresh rosemary
- 1 more cup of that good wine
- 1 cup pure olive oil
- Salt and pepper to taste
Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate
until ready to use. Whisk or shake vigorously just before use.