Best Poultry Essentials The Best Lemonlemon Chicken Recipes

RAO'S FAMOUS LEMON CHICKEN

Steps:

• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
• CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

POULTRY ESSENTIALS: SIMMERED HONEY LEMON CHICKEN

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-sized pieces
• Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
• Chef's Note: If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
• Add the chicken, cover the bowl, and place in the fridge for several hours.
• Chef's Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
• Combine the salt, pepper, and paprika in a small bowl.
• Remove the chicken from the marinade and sprinkle with the seasoning mixture.
• Add the grapeseed oil to a skillet over medium heat.
• Chef's Note: The skillet needs to be large enough to hold the chicken, and the sauce.
• When the oil begins to simmer, add the chicken.
• Cook until nice and brown on all sides, about 8 - 10 minutes.
• Remove the chicken and reserve.
• Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
• Add the liquid to the skillet, and increase the heat to medium high.
• Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
• When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 - 3 minutes.
• Chef's Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
• Chef's Note: While the sauce is simmering, do a final tasting for proper seasoning.
• Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 - 2 minutes.
• PLATE/PRESENT
• Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
• Keep the faith, and keep cooking.

LEMON CHICKEN

Steps:

• Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
• Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.

POULTRY ESSENTIALS: THE BEST LEMON/LEMON CHICKEN

Steps:

• PREP/PREPARE
• For this recipe you will want a rimmed baking sheet, and (if you have one) a wire rack that fits the baking sheet.
• Gather your ingredients (mise en place).
• In a small bowl, mix together the salt, lemon-pepper, and black pepper.
• Carefully pull the skin away from the breast, and legs, and use your hands to push half the spice mix under the skin, and the other half, rub into the bird's cavity.
• Cut one of the lemons in half, place into the cavity, and truss the bird up.
• Place, on a plate, or baking sheet, and put into the refrigerator, uncovered, for 24 hours.
• Chef's Note: Some dry-brine recipes say you can leave it in the fridge for up to 3 days. However, in my tests, I did not notice any significant difference in flavor between 24 hours, and 72 hours. As a matter of fact, I found that after three days, the breast meat was a bit mushy...
• Place a rack in the bottom position, and preheat the oven to 375f (190c).
• Place the chicken on a parchment-lined baking sheet, rub with the olive oil, and sprinkle with a bit of salt and pepper.
• Cut the other lemon in half, and place on the rack with the chicken.
• Chef's Note: You will notice in the photo, that I also added a few carrots, and potatoes.
• Place in the preheated oven, and bake for 1 hour.
• Turn the heat up to 425f (220c).
• Bake until the chicken is cooked through, and looks nice and brown, about 20 - 25 additional minutes.
• PLATE/PRESENT
• Cover and let rest for about 20 minutes, then squeeze the baked lemons over the chicken, and carve. Enjoy.
• Keep the faith, and keep cooking.