Marcella's Lemon Chicken
I've often seen great postings on this board about Marcella's Lemon Chicken from Essentials of Classic Italian Cooking. I googled and found a very simple recipe for what is essentially a roast chicken stuffed with 2 pierced lemons. Is this the right recipe?
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Rubee
May 9, 2011 12:19 PM
That's it. I love it - simple and foolproof. Here's a link to a Chowhound discussion on Lemon Chicken when Hazan's book was Cookbook of the Month.
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You may also want to try the Lemon Chicken from Rao's Restaurant at the following site.
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Of course, a cook can never leave well enough alone. I often make it with limes or oranges and it is very tasty...like to add celery and garlic sometimes--just throw it inside. But the original is delicious--very juicy with a crispy skin that is all puffed up when you take it from the oven.
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re: Marge
Naguere
May 9, 2011 06:06 AM
Having read this thread I did the very thing. skewers, lemons, string.
Tremendous, it came out of the oven like an American football, talk about inflated.
The lemon pieces, when hoiked out of the carcase were soft and well cooked also. the flavour was top notch.
It's a keeper.
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