Review: Roasted Chicken with Lemon Curd-5/00

[Terrytx]

I made this for dinner last night. It was very good. The only thing I did different is to put some of the lemon curd under the skin. It seemed like a lot to put only on the outside. Be careful, the lemon curd causes the skin to burn quickly. I served it with Leek and Mascarpone Cheese Risotto, Horseradish Beets and Spinach Salad with Mandarin oranges.

[Melina]

Hi Terrytx,
The chicken sounds so good. Could you post the recipe? I tried a search, but it didn't come up. Thanks.
Melina

[Laura B]

* Exported from MasterCook *

Roasted Chicken With Lemon Curd

Recipe By :Cooking Light Magazine. May 2000. Page: 200.
Serving Size : 5 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken (3-1/2-pound)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed
Cooking spray
1/2 cup Lemon Curd
3 large lemons, halved
Fresh rosemary sprigs (optional)

1. Preheat oven to 450 degrees.

2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

3. Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.

4. Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180 degrees. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired. Yield: 5 servings (serving size: 3 ounces chicken and 1 lemon half).

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Per Serving (excluding unknown items): 1 Calories; trace Fat (18.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

NOTES : From Europe to Asia, chicken and lemon are natural flavor partners. In this recipe, the Lemon Curd acts as a tangy glaze.

The Lemon Curd recipe can be found in the May 2000 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Lemon Curd

Recipe By :Cooking Light Magazine. May 2000. Page: 200.
Serving Size : 19 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

1. Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: 1-1/3 cups (serving size: 1 tablespoon).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

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Per Serving (excluding unknown items): 38 Calories; trace Fat (10.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.
Nutr. Assoc. : 0 0 0 0 0

[Melina]

Thanks, Laura. I appreciate your help. I printed out the recipe, and I noted the tips from Terrytx on it. I'm going try it as soon as the weather cools down a little.
Melina