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Entreé

Lemon & Lime Roasted Half Chicken

INGREDIENTS

ENTREé

  • 5 Whole Chickens , cut into 2 pieces then cut through the thigh and leg giving 2 more pieces
  • ½ kg Risotto Rice
  • ½ pkg Baby Carrots
  • 1 bunch Asparagus
  • 1 Onion, finely chopped
  • ¼ bottle Lemon Juice, bottle size unknown
  • 6 Lime, peel the rind for the chicken and juice for the reduction
  • 6 Lemon
  • 3 Orange, juiced, save rind for marinade
  • 1 p Chicken Jus
  • 3 p Vegetable Stock
  • 6 ¼ oz White Wine
  • ½ t Garlic, chopped
  • ½ L Heavy Cream
  • ¼ lb Parmesan, grated
INSTRUCTIONS

FOR THE ENTREé

  1. Blanche the baby carrots, refresh and leave to one side.
  2. Marinade the chicken pieces with the rinds of the citrus fruits, add some olive oil, seasoning and lemon juice (bottled) roast through the oven.
  3. Make the risotto, finish with the asparagus, cream and parmesan cheese last minute.
  4. Reduce the citrus juices down with the white wine to form a glaze.
  5. Check the seasoning of the chicken jus.

Source: Fish Extender Recipe Collection

Created 2024-02-05 13:05:01 – Last Modified 2024-02-12 13:17:42