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| Pollo Arrosto All'Arancia, Limone, e Zenzero Roast Chicken With Orange, Lemon And Ginger 1 lemon 1 roasting chicken, about 5 pounds Grated zest of 1 lemon, then lemon cut into quarters Grated zest of 1 orange, then orange cut into quarters 3 tablespoons peeled and grated fresh ginger root Salt and freshly ground black pepper 5 tablespoons margarine, melted, or olive oil 4 tablespoons fresh lemon juice 1/2 cup fresh orange juice 3 tablespoons honey Orange sections for garnish Preheat an oven to 350�F. 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 orange sections. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice. Makes 4 servings. Source: "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" Joyce Goldstein Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |