When we refer to this dish we usually call it "pollo coi limoni nel c..." alluding to where exactly it is the lemons enter the chicken.
Despite its uncouth name, this dish is always very popular. It's easy to make, and has saved my own culo in the course of many improvised meals, with the unexpected dinner guests routinely licking their fingers and the plate clean.
|Image © paperogiallo|
|Real free-tange chickens in the San Bartolomeo farm|
|Mamma's organic lemons|
1 whole chicken, possibly free range
2 organic lemons
1 beef stock cube
Preheat oven at 180° C (350° F).
Burn off any excess feather stubble over the stove and give the bird a nice bath. Carefully towel dry inside and out.
Soften the lemons by rubbing them between your palms (good exercise for cleavage). Cut one lemon in half and poke holes in the other with a fork. Insert the lemons and the stock cube in the chicken, apologizing for intrusiveness.
Seal the opening shut using toothpicks (or poultry skewers) and kitchen string, and then tie the drumsticks together.
Place in a high-rimmed oven pan, and bake for 30 minutes, basting often with resulting juices.
Raise the heat and broil for another 10 minutes. To check final cooking, poke drumstick with a fork: juices should run clear.
This particular recipe's simplicity is directly proportionate to its mouthwatering goodness. It'd be a crime not to perform scarpetta. Or discarding the precious skin.