I tend to make it up as I go along. This one was a winner. :-)
I'd never heavily treated roasted chicken with citrus before.

I'm going to try this with Orange in place of lemon/lime next:

One 4 lb (or so) Spatchcocked fryer chicken,
(remove spinal bone with a pair of poultry shears, press chicken body
cavity down on a large cutting board and pound with a metal meat or
rubber mallet to flatten it out) and sprinkle generously with the
following:

Granulated Garlic
Black pepper
Ground Lemon Peel
Paprika
Dried Tarragon

Squeeze one whole lemon over the bird then top with thinly sliced lime
slices, and sprinkle with a little more ground lemon peel and black
pepper.

Put bird into refrigerator for 8 to 10 hours to marinate.

Lay it on a roasting rack in a roasting pan and bake for 15 minutes per
lb. at 375 degrees.

Let rest for 15 minutes, cut into portions and serve.

Start on the roasting rack:
http://i43.tinypic.com/2dbo3o1.jpg

Limes removed and plated:
http://i44.tinypic.com/j789sk.jpg

Closeup of leg and thigh cut:
http://i42.tinypic.com/hvp9n9.jpg
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: