Pollo Arrosto Allarancia Limone E Zenzero Recipes

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Steps:

• To attain maximum heat, preheat broiler for at least 15 minutes before using.
• Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
• Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
• Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
• Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
• Remove from broiler and portion each chicken into each of 6 warm serving plates.
• Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

POLLO ARROSTO ALL'ARANCIA, LIMONE, E ZENZERO

Steps:

• Preheat oven to 350. Pat chicken dry. Put chicken on rack in roasting pan. Grate zest of orange and 1 lemon and cut zested lemon into quarters. Rub outside of chicken with lemon quarters and discard them. Cut zested orange and remaining lemon into quarters. In a small bowl, stir together zests and 1 tablespoon gingerroot. Rub zest mixture evenly inside cavity of chicken. Put orange and remaining lemon quarters inside body and neck cavities of chicken and season chicken with salt and pepper. In small bowl, stir together olive oil, citrus juices, honey, and remaining 2 tablespoons of gingerroot. Truss chicken (if desired) and roast in middle of oven, basting with juice mixture at least 4 times during roasting. If chicken browns too quickly, tent it with foil. Roast 2 to 2 1/2 hours, or until a meat thermometer inserted in fleshy part of thigh registers 170 degrees and the juices run clear. Transfer chicken to a cutting board and let stand 15 minutes before carving.

POLLO AL LIMONE (LEMON CHICKEN)

Steps:

• Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
• When ready to cook, preheat oven to 350 degrees F.
• Heat the remaining 2 tablespoons of olive oil in a large frying pan.
• Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
• Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.