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Ingredientes
- 2 x Broiler chickens - (2 1/2 to 3 1/2 lbs ea) halved
- 1/4 c. Minced Italian parsley
- 2 c. Fresh lemon juice
- 1 c. Extra virgin olive oil
- 1 Tbsp. Red-wine vinegar
- 1Â 1/2 tsp Chopped garlic
- 1/2 tsp Dry oregano
- Â Â Salt and pepper to taste
Direcciones
- Preheat broiler for at least 15 min before using.
- Make the Lemon Sauce: Place all ingredients in a large bowl, and whisk together till well blended. Cover and chill till ready to use. Whisk or possibly shake vigorously just before use. (Makes approximately 3-1/4 c.).
- Broil chicken halves, turning once, for about 30 min or possibly till skin is golden 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 pcs (leg, thigh, wing, and 3 small breast pcs). Place chicken on a baking sheet with raised sides. 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 min. Turn each piece and broil for an additional minute. Remove from broiler, and proportionately portion chicken onto 6 hot serving plates.
- Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce.
- Makes 6 servings.
- ("Rao's Restaurant: Over 100 Years of Italian Home Cooking" by Frank Pellegrino)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 6 servings | |
| Calories 1225 | |
| Calories from Fat 877 | 72% |
| Total Fat 97.95g | 122% |
| Saturated Fat 22.7g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 291mg | 12% |
| Potassium 896mg | 26% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.98g | 1% |
| Protein 76.91g | 123% |
