Neither you nor I will ever in this lifetime -- or the next, for that matter, -- get a reservation at Rao's. This recipe is from their cookbook. BUY IT!! It has some of the best recipes you can imagine. But imagine...no matter how good it tasted when you make it....it probably tastes a billion times better, there.
What Goes In It:
2 1/2 to 3 pound boiling chicken, halved
1/4 cup chopped Italian parsley (I end up having to use curley parsley. It's east Tennessee,.....
2 cups of fresh lemon juice
1 cup of olive oil
1 tablespoon of red wine vinegar
1 1/2 teaspoons of minced garlic
1/2 teaspoon of dried oregano
salt and pepper to taste
whisk together juice, oil, vinegar, garlic, oregano, and salt and peper. Cover and refrigerat until ready to use. Whisk or shake vigorously before using.
What to do: (word for word from their cookbook)
To attain maximum heat, preheat broiler for at least 15 minutes before using.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown 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 six pieces (leg, thigh, wing, three small breast pieces
Place chicken on a baking sheet with sides, of a size thta can fit into the broiler. 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 three minutes. Turn each piece and broil for an additional minute.
Remove from broiler and portion each chicken onto each of 6 warm serving plages.
Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for one minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty breat to absorb the sauce.