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.


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"Omelet" > wrote in message
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>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:
>
>
Try putting half a lemon and a bunch of fresh tarragon inside the chook and
squeezing the juice from the other lemon half over the breast. Then roast.

On Sun, 31 May 2009 06:57:53 -0500, Omelet >
wrote:

>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:
>
snippage

That looks fabulous. That last shot is the money shot for sure.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 05/26

In article >,
koko > wrote:

> On Sun, 31 May 2009 06:57:53 -0500, Omelet >
> wrote:
>
> >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:
> >
> snippage
>
> That looks fabulous. That last shot is the money shot for sure.
>
> koko

Thanks Koko!
--
Peace! Om

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


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