Pollo Arrosto All Arancia, Limone E Zenzero Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Lemon,
1: Roasting chicken, (about 5 lbs.)
Grated zest of 1 lemon, (then cut lemon into quarters)
Grated zest of 1 orange, (then cut orange into quarters)
3 tbsp: Peeled and grated fresh ginger root,
Salt and freshly ground black pepper,
5 tbsp: Margarine, melted, or olive oil
4 tbsp: Fresh lemon juice,
1/2 cup: Fresh orange juice,
3 tbsp: Honey,
Orange sections for garnish,
Directions:
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 on Nov 24,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp