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Lemon Stuffed Chicken Recipe


Lemon Stuffed Chicken Recipe
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I love oven roaster chicken. You can do so many things with them. I love Lemon and all these flavors seem to meld well.

Sas

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Ingredients
  • 1 (7 pound) whole chicken or any size you wish
  • 3 lemons
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried rosemary: crushed
  • 1/4 teaspoon sage
  • 2 tablespoons butter
  • 1/4 cup chicken stock
  • Salt and Pepper
  • A plastic condiment squeeze bottle with the top cut 1/2 way off

Directions
  1. Preheat oven to 350 degrees F
  2. Zest one of the lemons and put aside
  3. Place the three lemons in a pan of boiling water and leave for one minute
  4. Cut the zested lemon and squeeze out as much juice as possible
  5. Puncture the other two lemons and place in the clean cavity of the bird
  6. Melt the butter slowly just until soft
  7. Add the salt, paprika, rosemary and sage
  8. Add the heated stock
  9. Place the butter mixture into a squirt bottle
  10. Gently lift the skin of the chicken
  11. Squirt the butter mixture under the skin
  12. Salt and Pepper the outside
  13. Bake for approx. 2 hours-depending on the size of the bird
  14. Sometimes I place a whole onion in the cavity
  15. ***Please temp the meat for safety reasons. Take out just before 180* or until the pulls away from the bird freely.
  16. I am serving this tonight with Chefmeow's Broccoli Cream Cheese Bake.
  17. YUM

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Comments


I love lemon chicken.....this looks wonderful!


Oh, yum! Now I have to choose a side dish or two to go along with it. A fun project, for sure!


Whats not to like here??? Yum is right. I love the spice combo... Great post... Jim


I made this dish with chefmeow's Broccoli Cream Cheese Bake and with a couple of changes it was wonderful. It is still steaming hot on my counter, just waiting for the Lemon Chicken to come out.


Hmmm I will be right over......;-)~


Ya'll come over, now!!!


LOVE LOVE LOVE, this.........Marky


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