Italia a tavola-De-boned chicken in oil and lemon sauce

Pollo Disossato in Olio e Limone

De-boned chicken in Olive oil and Lemon Juice

Ingredients for 4 Servings

1 medium chicken

1 small carrot

1 small onion

1 celery stalk

4 TbS of olive oil

1 Lemon

Salt and pepper

Boil the chicken, carrot, celery and small onion for one hour. After this time, take it out of its broth, put it on the cutting board on its back and, with a very sharp knife, chisel the bones out making sure not to break the skin.

Place the de-boned chicken on a deep plate, whip the oil with the juice of one lemon, salt and pepper and pour it on the chicken, flip the chicken a few times making sure to cover the whole skin with the lemon sauce. Rest the chicken, breast upward, stretching and tucking the skin underneath its back. Place a flat plate on the chicken, large enough to cover it, and place it in the refrigerator with 2 weights of at least 1.5 lb each. Let rest for 12 or more hours.

When ready cut it in thick slices and serve.

An excellent meal for summer day; serve with mixed green salad and/or a variety of raw vegetables.

Italia a tavola-Chef's chicken

Pollo dello Chef

Chef’s chicken

Ingredients for 4 Servings

1 medium chicken

Fresh or dry Tarragon

Olive oil

1 shut of Cognac

2 TbS of Madera or Marsala wine

1 oz of heavy cream

salt and pepper

Chop an abundant amount of tarragon, mix it with salt and pepper and rub it inside the chicken then saw the chicken shut.

Put some olive oil in a pan and lightly fry the chicken until golden, then pour the cognac and flame it.

Put the chicken in the hot oven at about 350 degrees and continue cooking for about 45 minutes, getting it wet with its own juices, often.

When ready take the chicken out, cut it in pieces and keep it warm.

Scrape all the chicken juices with a spatula and put it in a small pot, add the heavy cream, while cooking a very slow heat stirring well. When Thicker add the Madera or Marsala wine, cook for a few minutes and cover the chicken with it right before you serve.

Serve with roasted potatoes or rice and steamed vegetables of your taste.