*  Exported from  MasterCook  *

                      Grandma's Roast Lemon Chicken

Recipe By     : Philly Inquirer
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Frying chicken
     1/4   ts           Ground paprika
  20                    Fresh parsley sprigs
   2       tb           Butter
   4                    Celery ribs -- cut into 3rds
   2       c            Unsalted chicken broth
   1       md           Yellow onion -- halved
     1/2                Lemon juice
                        Salt and fresh pepper -- to taste
     1/4   c            Dry white wine

  Preheat oven to 375°F. Place the chicken on its breast on a flat
  work surface. Using poultry shears, cut along the entire length of
  the backbone. Spread the chicken open and rinse with cold water.
  Dry with paper towels. cut off excess fat at neck and tail, and
  discard fat. Open the bird out as much as possible. Use the heel of
  your hand and strike the breast firmly to break the breast bone,
  collar bones, rib cage, and wishbone. Place the parsley, celery,
  onion into a 10 to 12" oven proof skillet or baking dish, and lay
  the chicken, breast side up, on top, arranging the bird so it rests
  neatly in the skillet. Sprinkle chicken with salt, pepper, paprika,
  and dot with butter.

  Roast uncovered for 35 minutes or until chicken has begun to brown.
  In a two cup measuring cup, combine broth, lemon juice, and wine.
  Reserve 1/4 cup of the liquid, and add the rest to the skillet.
  Baste the chicken, and continue roast uncovered, basting every
  15 minutes, for 50 to 60 minutes longer, or until the skin is a
  deep golden brown and juices run clear when chicken is pierced in
  the thickest part of the thigh and internal temperature registers
  180°F.

  Transfer chicken to a warm platter or grooved carviong board and
  keep warm by covering with a tent of foil. Discard the vegetables.
  tilt the skillet, and spoon off the fat. Strain the defatted
  cooking juices if desire and return juices to the skillet.

  Stir corn starch into the reserved 1/4 cup broth wine mixture.
  Add the dissolved cornstarch mixture to the broth in the skillet.
  Bring to a simmer, and stir frequently until thickened. Serve
  gravy along side chicken.

 
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