Lemon Chicken

By Talk2usoon

Details

Servings 1

Preparation

Step 1

COOKING: RAO’S FAMOUS LEMON CHICKEN
The most requested dish at Rao’s in East Harlem, New York City is this
lemon chicken—or pollo al limone, as many of the restaurant’s
Italian-American regulars would say. Owner Frank Pellegrino roasts two
broiler chickens, then flavors the meat with a zesty lemon, olive oil,
and garlic marinade. RECIPES RAO’S FAMOUS LEMON CHICKEN (POLLO AL
LIMONE)
Makes 6 servings2 (2 1/2 to 3 pounds each) broiling chickens, halved
Lemon Sauce (recipe follows)
1/4 cup chopped Italian parsley 1. Preheat broiler for at least 15
minutes before using.
 
2. 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 half into about 6 pieces (leg, thigh, wing, and 3
small breast pieces).
 
3. Place chicken on a baking sheet with raised sides. Pour Lemon Sauce
over the chicken, and toss to coat well. If necessary, divide sauce in
half and do this in two batches.
 
4. Return to broiler, and broil for 3 minutes. Turn each piece and broil
for an additional minute. Remove from broiler, and evenly portion
chicken onto 6 warm serving plates.
 
5. Pour sauce into a heavy saucepan, and stir in parsley. Place over
high heat, and boil for 1 minute. Pour an equal amount of sauce over
chicken on each plate, and serve with lots of crusty bread to absorb the
sauce.
 
 
LEMON SAUCE
Makes approximately 3 1/4 cups2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red-wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste Place all ingredients in a large bowl, and
whisk together until well blended. Cover and refrigerate until ready to
use. Whisk or shake vigorously just before use.
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