Yield: 4 servings
|3 \N||Thin-skinned lemons|
|1 large||Garlic clove(s)|
|1 tablespoon||Coarse Kosher salt|
Preheat oven to 400F. Remover giblets and excess fat from cavity of chicken.
Roll lemons to soften them. Pierce each lemon with a skewer in about 20 places. Peel garlic and put it through a garlic press.
In a small bowl, mash the garlic together with the salt. When you have a nice paste, smear half of it inside the chicken's cavity. Then put in the lemons. (You may not be able to fit all 3 of them. Truss the chicken, if desired).
Rub the rest of the garlic paste all over the outside of the chicken.
Put the chicken on a rack and put the rack in a roasting pan. Pour the water into the bottom of the pan.
Bake the chicken for 1 hour, or until the drumstick just begins to move. Don't baste the chicken. You don't have to remove the lemons from the chicken's cavity, but definitely serve the chicken with the pan juices.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 64 Submitted By DIANE LAZARUS On 03-20-95