Preserved Lemon, Rosemary and Garlic Roast Chicken with Limoncello
Glaze (Serves 4)


Ingredients:

1 5-6 lb. roasting chicken, cleaned and dried

3-4 preserved lemons*, pulp and pith discarded

12-16 fresh rosemary branches, about 5" long

8 cloves garlic, peeled

Sea salt and fresh pepper

2/3 cup Caravella Limoncello


Directions:

1. Julienne preserved lemons.

2. Separate the skin from the breast of the chicken.

3. Slide several slices of lemon, rosemary and garlic under the skin,
distributing evenly over the chicken breast.

4. Stuff the chicken cavity with remaining lemon, rosemary and garlic
and tie the legs together.

5. Salt and pepper the chicken. Place in a roasting pan.

6. Place in a preheated 425- degree oven and immediately reduce the
heat to 375 degrees. Roast the chicken for 15 minutes.

7. After 15 minutes, begin basting the chicken with limoncello every
15 minutes. Cooking time is approximately 1.5 hours.

8. Remove chicken from the oven and let rest, covered, for 15 minutes.

9. While chicken rests, skim fat from the roasting pan and discard.
Scrape up drippings and transfer to a saucepan. Add remaining
limoncello. Boil at medium heat for about two minutes, remove from
heat and pour into a small serving dish.

10. Serve limoncello sauce alongside the chicken.


NOTE: If you don't want to serve a whole roasted chicken, use chicken
breasts. Lift the skin and slip the lemons, rosemary and garlic
underneath. Proceed with the recipe, cooking the chicken breasts for
about 30 minutes at 350 degrees, basting frequently with the
limoncello.

*You may also use regular lemons, thinly sliced.

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To make preserved lemons:

• Sterilize a 1-quart canning jar.

• Slice 4-5 lemons into quarters.

• Pack the cut lemons into the jar, alternating a layer of lemons with
a generous layer of salt.

• Fill the jar with fresh lemon juice and seal the jar. Place on a
sheet pan.

• Spin the jar every day for three weeks.

• Refrigerate the jar.