Thursday, July 9, 2009
Sun Oven Chicken with Two Lemons
This recipe is from my favorite Italian cookbook, "Essentials of Classic Italian Cooking" by Marcella Hazan. It's so easy. All you do is take two lemons, poke them all over with a sharp knife and stuff them in the chicken. I put the chicken in the solar oven around noon and when I got home at 4:00 it was ready. I'll use the juices to make a risotto to serve with it. This is how solar cooking should be, easy, stress free and no hot oven making my A.C. go into overdrive.
Marcella’s Chicken with Two Lemons
I adapted this recipe from Marcella Hazan’s Essentials of Classic Italian Cooking
A 3 to 4 pound chicken
2 small lemons
Trim excess fat from chicken and wash inside and out under cold water. Pat Chicken dry with paper towels. Sprinkle salt a pepper all over chicken and into its cavity.
Wash and dry lemons. Soften the lemons by rolling them on the counter as you press down with the palm of your hand. Pierce lemons all over with a sturdy toothpick or trussing needle.
Put both lemons in the chicken’s cavity. Place chicken, breast side up, in a lightweight metal roasting pan. Cover and place in pre-heated solar oven.
Allow 25 to 30 minutes cooking time per pound.
Carve or cut into pieces to serve spooning cooking juices over each serving.