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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is my variation on Emeril's Clay Pot Honey-Lemon Chicken from . Ingredients:
1 (3 1/2 lb) broiler-fryer chickens |
1/3 cup fresh lemon juice (reserve lemon shell) |
2 lemons, zest of |
1/4 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 tablespoon melted brummel and brown spread (yogurt margarine) |
3 tablespoons brummel and brown spread, softened at room temperature (yogurt margarine) |
1/3 cup honey |
1/2 tablespoon low sodium soy sauce |
3 tablespoons all-purpose flour |
Directions:
1. Wash the chicken well inside and out under cool running water. Pat dry with paper towels.
2. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper.
3. Place the reserved lemon shell inside the chicken cavity.
4. Place the chicken inside the prepared clay roaster and brush with the melted butter.
5. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
6. Combine the remaining lemon juice, zest , honey, and soy sauce in a small saucepan and cook over medium heat until heated through.
7. In a small bowl, make a paste from the remaining 3 tablespoons of butter and the flour.
8. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly.
9. 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.
10. Cover the roaster and return the chicken to the oven for 20 minutes.
11. Remove cover and cook 25 minutes, basting every 5 minutes with the drippings or until it is cooked through and very tender.
12. 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.
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