MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clay Pot Honey-Lemon Chicken
Categories: Chicken, Main dish, Seandennis, Clay pot
Yield: 4 Servings
1 3 1/2-pound fryer chicken
1/4 c Plus 2 tablespoons fresh
Lemon juice (reserve lemon
Shell)
1 3/4 t Salt
1/2 t Freshly ground black pepper
1 T Melted butter plus 4
Tablespoons softened at room
Temperature
2/3 c Honey
1 1/2 T Soy sauce
4 T All-purpose flour
Prepare a clay roaster by soaking in cold water for 15 minutes.
Wash the chicken well inside and out under cool running water. Pat
dry with paper towels. Rub chicken all over with 2 tablespoons of the
lemon juice and season evenly on all sides with the salt and pepper.
Place the reserved lemon shell inside the chicken cavity. Place the
chicken inside the prepared clay roaster and brush with the melted
butter. Cover the roaster and transfer to a cold oven. Set the oven
temperature to 400 degrees F and cook for 45 minutes.
Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in
a small saucepan and cook over medium heat until heated through. In a
small bowl, make a paste from the remaining 4 tablespoons of butter
and the flour. Whisk the butter-flour mixture into the melted
honey-lemon-butter mixture. Continue to cook until the sauce has
thickened slightly. Remove the clay cooker from the oven and pour the
honey-butter mixture all over the chicken, making sure to evenly
cover the breast and any exposed areas.
Cover the roaster and return the chicken to the oven for 45 minutes,
or until it is cooked through and very tender. Transfer the chicken
to a platter or carving board, cut into pieces and serve immediately.
Transfer the sauce to a gravy boat for serving, or spoon some of the
sauce over each piece of chicken.
Serving suggestion: orzo, rice pilaf, or cooked white rice.
Recipe courtesy of Emeril Lagasse, 2004
From:
http://www.foodnetwork.com/recipes/emeril-lagasse/clay-pot-honey-lemon
chi cken-recipe.html
MM'd by Sean Dennis on 18 January 2017.
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