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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From The Book of Greek Cooking (present from my second cousin.)Sometimes I get a craving for this and it hits the spot.(The sauce isn't supposed to be as lumpy as I made it in the picture. I forgot to stir it!) Ingredients:
1/4 cup butter |
1 lemon, juice and zest of |
1 tablespoon oregano, fresh (chopped) |
1 (4 lb) whole chickens |
1/2 cup chicken stock |
salt |
pepper |
3 eggs |
1/2 lemon, juice of |
Directions:
1. Chicken:.
2. Preheat oven to 350 F (175 C).
3. Place half of the butter, lemon zest and oregano inside the chicken.
4. Melt remaining butter in a casserole dish.
5. Add chicken and brown all over.
6. Pour in lemon juice,stock, salt, pepper and remaining oregano.
7. Cover casserole and roast 75-90 minutes or until chicken is cooked and the juices run clear.
8. Transfer chicken to a heated dish.
9. Sauce:.
10. Measure 1 cup of the cooking liquid.
11. Whisk eggs and lemon juice.
12. Gradually whissk in hot cooking liquid.
13. Place bowl over a pan of simmering water and heat gently, stirring until sauce is thick and smooth.
14. Place sauce over carved chicken.
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