Lemon chicken


- 1 chicken (approx. 1.5 kg)
- 3 untreated lemons
- extra virgin olive oil
- salt, pepper.


• Pass the chicken over a flame to eliminate any remaining feathers. Wash and dry it thoroughly.
• Squeeze two lemons and pour the juice over the chicken, both inside and out.
• Grease the chicken all over with a little oil. Season with salt and pepper and insert a whole, clean lemon into the bust area. Truss the chicken. • Grease the outside of the chicken.
• Place the Cocotte pan on the heat. When it is hot, pour in four tablespoons of extra virgin olive oil and brown the chicken on all sides.
• Lower the heat, add salt, cover, and leave the chicken to cook for about an hour, turning it several times.
• To check that it is cooked, pierce the thickest part with a skewer and if the juices that come out are clear, the chicken is perfectly cooked.

Püf noktası: it is also possible to wash the chicken with natural, fragrance-free Marseilles soap.; Lemon juice rubbed over chicken or fish prior to cooking makes the skin harder

Lemon chicken





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