*  Exported from  MasterCook  *
 
                       GRANDMA'S ROAST LEMON CHICKEN
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PHILLY.INQUIRER-----
    3       lb           FRYING CHICKEN
      1/4   ts           GROUND PAPRIKA
   20                    SPRIGS FRESH PARSLEY
    2       tb           BUTTER
    4                    RIBS CELERY CUT INTO THIRDS
    2       c            UNSALTED CHICKEN BROTH
    1                    MEDIUM YELLOW ONION HALVED
      1/2                LEMON JUICE
                         SALT AND  FRESH PEPPER TO TA
      1/4   c            DRY WHITE WINE
 
      PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A FLAT
   WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE
   BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER
   TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD
   OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST
   FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE
   PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING
   DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT
   RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND
   PAPRIKA,AND DOT WITH BUTTER.    ROAST UNCOVERED FOR 35 MINUTES OR UNTIL
   CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON
   JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE
   SKILLET.BASTE THE CHICKEN,AND CONTINUE  ROAST UNCOVERED,BASTING EVERY 15
   MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN
   BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS  PIERCED IN THE THIICKEST PART
   OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES.
      TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP
   WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE
   SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE
   AND RETURN JUICES TO THE SKILLET.
      STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE
   DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRINNG TO A
   SIMMER,AND STIR FREQUENTLY UNTIL THHICKENED.SERVE GRAVY ALONG SIDE
   CHICKEN....................
  
 
 
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