I love roasting a chicken. Especially now with a convection oven. The skin comes out cracking and the flavor is divine.
I stumbled on a way to make chicken using preserved lemons, courtesy of Rich. The pulp is scraped out and saved and the rind is cut up into 8 pieces. Each piece goes under the skin of the chicken. 2 on each side of the breast, one each on the thigh and leg. Oil the skin and sprinkle with salt and pepper. (Don't neglect to salt and pepper the cavity.) I usually don't truss a bird that isn't going to be on a rotisserie, so this babe is splayed out in the photo.
I took the preserved lemon pulp, along with 2 cloves of honey fermented garlic, olive oil, and some hot honey and blitzed it in a processor. I tasted it, added some more salt and pepper and olive oil and
rubbed it all over a bunch of veggies that were going to be the rack that the chicken roasted on.
Here is the final product
I stumbled on a way to make chicken using preserved lemons, courtesy of Rich. The pulp is scraped out and saved and the rind is cut up into 8 pieces. Each piece goes under the skin of the chicken. 2 on each side of the breast, one each on the thigh and leg. Oil the skin and sprinkle with salt and pepper. (Don't neglect to salt and pepper the cavity.) I usually don't truss a bird that isn't going to be on a rotisserie, so this babe is splayed out in the photo.
I took the preserved lemon pulp, along with 2 cloves of honey fermented garlic, olive oil, and some hot honey and blitzed it in a processor. I tasted it, added some more salt and pepper and olive oil and
rubbed it all over a bunch of veggies that were going to be the rack that the chicken roasted on.
Here is the final product
You can see the triangles of the preserved lemon under the skin. It was perfect in all ways possible! So sorry to see that finished.
Here are the finished bed of veggies, you can pick out the potatoes, cauliflower, and peppers. Perfectly tender, slightly lemony, and just what the doctor order in this dire times.
No comments:
Post a Comment