Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Poultry
Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara
2005 Sauvignon Blanc
2005 Glissando
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Lemon Roasted Chicken
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Roasted chicken is universally loved. Here is Nona Crinella's recipe
which is very elegant. You can roast this in the oven or over a covered
grill. Preparing the lemons by rolling and piercing releases the fragrance.
1 roasting chicken
salt and pepper
several lemons
sprigs of fresh rosemary
1/2 cup butter
2 tablespoons lemon juice
1 tablesppoon cognac
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Wash and the chicken inside and out. Dry with paper towels.
Take about
1/4 cup butter, add cognac, 1 tablespoon lemon juice, 1 teaspoon finely
chopped rosemary and mix together.
Slide finger under skin starting at
neck and loosen skin around chest.
Slide butter under skin. Season chicken
inside out with salt and pepper.
Roll lemons on countertop firmly. Prick
each
lemon about twenty times with a knife and place inside chicken along with
sprigs of rosemary.
Truss chicken with kitchen twine placing legs and
arms against the chicken and close cavity.
Place chicken in a roasting
pan.
Roast in medium oven basting occasionally with the remaining butter
which is melted until done.
Remove lemons and string before serving.
If you are cooking over a grill, have the coals or fire ready and place
the roasting pan on grid. Cover grill and open vents sligtly. Grill for
30 minutes and baste with the remining butter which is melted. Cook covered
until done basting every now and then. Remove string and lemons before
serving.
Enjoy with our 2005 Sauvignon Blanc.
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