Best 3 Pollo Arrosto Allarancia Limone E Zenzero Recipes

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Steps:

• To attain maximum heat, preheat broiler for at least 15 minutes before 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 half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
• Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
• Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
• Remove from broiler and portion each chicken into 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.
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

POLLO ARROSTO ALL'ARANCIA, LIMONE, E ZENZERO

Steps:

• Preheat oven to 350. Pat chicken dry. Put chicken on rack in roasting pan. Grate zest of orange and 1 lemon and cut zested lemon into quarters. Rub outside of chicken with lemon quarters and discard them. Cut zested orange and remaining lemon into quarters. In a small bowl, stir together zests and 1 tablespoon gingerroot. Rub zest mixture evenly inside cavity of chicken. Put orange and remaining lemon quarters inside body and neck cavities of chicken and season chicken with salt and pepper. In small bowl, stir together olive oil, citrus juices, honey, and remaining 2 tablespoons of gingerroot. Truss chicken (if desired) and roast in middle of oven, basting with juice mixture at least 4 times during roasting. If chicken browns too quickly, tent it with foil. Roast 2 to 2 1/2 hours, or until a meat thermometer inserted in fleshy part of thigh registers 170 degrees and the juices run clear. Transfer chicken to a cutting board and let stand 15 minutes before carving.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER

Steps:

• Preheat an oven to 350ºF.
• Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
• Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
• Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
• Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.