Chicken
Preserved lemon rubbed roast chicken
Popular on Food52
4 Reviews
creamtea
June 3, 2016
Thanks for the quick answer, Stephanie!
During the recipe testing period you can sometimes email the editors with a change; I've found they'll usually help out.
I'm going to try this recipe today! I have a mini-processor, and might proceed with a smaller amount since I'm down to the last few lemons! Time to make a new batch!
I also use the brine in dressings, guacamole, and cooking. Thanks for this great-sounding recipe!
During the recipe testing period you can sometimes email the editors with a change; I've found they'll usually help out.
I'm going to try this recipe today! I have a mini-processor, and might proceed with a smaller amount since I'm down to the last few lemons! Time to make a new batch!
I also use the brine in dressings, guacamole, and cooking. Thanks for this great-sounding recipe!
Stephanieji
June 3, 2016
Thanks creamtea, I noticed this problem and tried to edit the recipe but it seems to not be editable at the moment.
I make the paste with 10 + lemons and then I use 3 or 4 tbs of the paste to rub on the chicken. The paste will keep for ages in the fridge because it has a such a lot of salt in it. It's great to use in salad dressing or on fish or other meats.
The reason I use so many lemons in the paste is to get enough to work in the food processor; if you use just a few lemons they won't quite 'catch' in the blade and it won't form a paste very easily.
I make the paste with 10 + lemons and then I use 3 or 4 tbs of the paste to rub on the chicken. The paste will keep for ages in the fridge because it has a such a lot of salt in it. It's great to use in salad dressing or on fish or other meats.
The reason I use so many lemons in the paste is to get enough to work in the food processor; if you use just a few lemons they won't quite 'catch' in the blade and it won't form a paste very easily.
creamtea
June 3, 2016
This sounds great! But wow, 10 lemons seems like a lot for one chicken (mine are homemade and large California lemons; I tend to use them more sparingly). Do you mean 10 whole? Or 10 quarters? The jarred ones you buy at the grocery store are usually much smaller than my homemade ones. Do you Would love to try this :)
Stephanieji
June 3, 2016
Sorry, posted the same above but meant to reply to you!
Thanks creamtea, I noticed this problem and tried to edit the recipe but it seems to not be editable at the moment.
I make the paste with 10 + lemons and then I use 3 or 4 tbs of the paste to rub on the chicken. The paste will keep for ages in the fridge because it has a such a lot of salt in it. It's great to use in salad dressing or on fish or other meats.
The reason I use so many lemons in the paste is to get enough to work in the food processor; if you use just a few lemons they won't quite 'catch' in the blade and it won't form a paste very easily.
Thanks creamtea, I noticed this problem and tried to edit the recipe but it seems to not be editable at the moment.
I make the paste with 10 + lemons and then I use 3 or 4 tbs of the paste to rub on the chicken. The paste will keep for ages in the fridge because it has a such a lot of salt in it. It's great to use in salad dressing or on fish or other meats.
The reason I use so many lemons in the paste is to get enough to work in the food processor; if you use just a few lemons they won't quite 'catch' in the blade and it won't form a paste very easily.
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