Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Lemon |
1 \N | Roasting chicken; (about 5 lbs.) |
\N \N | Grated zest of 1 lemon; (then cut lemon into quarters) |
\N \N | Grated zest of 1 orange; (then cut orange into quarters) |
3 tablespoons | Peeled and grated fresh ginger root |
\N \N | Salt and freshly ground black pepper |
5 tablespoons | Margarine; melted, or olive oil |
4 tablespoons | Fresh lemon juice |
½ cup | Fresh orange juice |
3 tablespoons | Honey |
\N \N | Orange sections for garnish |
Pollo Arrosto all' Arancia, Limone e Zenzero (Roast Chicken with Orange, Lemon and Ginger):
Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey and the remaining 2 tablespoons ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with the orange sections.
Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
Cucina Ebraica- Flavors of the Italian Jewish Kitchen by Joyce Goldstein Chronicle Books, San Francisco, CA 1998 ISBN: 0-8118-1969-8 Recipe by: Cucina Ebraica by Joyce Goldstein p. 137 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 24, 1998, converted by MM_Buster v2.0l.