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.