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