Title: Grandma's Roast Lemon Chicken
Categories: Poultry
Yield: 2 Servings
| PHILLY.INQUIRER |
| 3 | lb | FRYING CHICKEN |
| 1/4 | ts | GROUND PAPRIKA |
| 20 | | SPRIGS FRESH PARSLEY |
| 2 | tb | BUTTER |
| 4 | | RIBS CELERY CUT INTO THIRDS |
| 2 | c | UNSALTED CHICKEN BROTH |
| 1 | | MEDIUM YELLOW ONION HALVED |
| 1/2 | | LEMON JUICE |
| | | SALT AND FRESH PEPPER TO TA |
| 1/4 | c | DRY WHITE WINE |
PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A FLAT
WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE
BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER
TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD
OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST
FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE
PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING
DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT
RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND
PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL
CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON
JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE
SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15
MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN
BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART
OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES.
TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP
WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE
SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE
AND RETURN JUICES TO THE SKILLET.
STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE
DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRINNG TO A
SIMMER,AND STIR FREQUENTLY UNTIL THHICKENED.SERVE GRAVY ALONG SIDE
CHICKEN....................