[Pretty funny, as Russ Meyer is one of my cinematic gods, and _Faster
Pussycat, Kill, Kill...!" is one of my very fave flix Click on the
link, the guy has a pretty entertaining blog, kinda like "Cooking For
Bachelors"...]


http://the99centchef.blogspot.com/20...uss-meyer.html


About Billy Vasquez:

The Chef cooks and finds great 99 cent meal deals throughout Los
Angeles; featuring photos and videos. By the way, I am not affiliated
with The 99 Cent Store. ..


"Russ Meyer Lemon Chicken

The Chef went out Friday night to his new favorite cinema house, The
Silent Movie Theatre, for the sold out double feature of "Faster
Pussycat, Kill! Kill!" and "Motor Psycho," which closed out their Russ
Meyer film series. Some movies are only meant to be seen on the big
screen, like "Lawrence of Arabia" and "Faster Pussycat, Kill!
Kill!" (click on a title to see the movie trailer.)

While parking around the corner off Fairfax Avenue, the Chef noticed a
lemon tree with its plump, ripened fruit dangling seductively within
grasping distance, over the sidewalk. Go ahead and pick away, it is
legal, according to the website "Fallen Fruit." It provides LA city
map locations for all sorts of fruit trees that share our public
spaces, throughout Los Angeles. See the website link on the right,
under "Blogs for Foodies."

The Chef would like to share a simply delicious recipe based on the
fruits of his labor:


Russ Meyer Lemon Roasted Chicken.

Ingredients:

4 - 5 lemons
1 whole chicken
salt & pepper to taste


Directions:

Juice 3-4 lemons and slice one lemon. Loosen skin of breast and thigh
meat by inserting your finger under the skin. Be careful not to tear
the skin too much. Brush lemon juice over and under the skin. Insert
slices of lemon under the skin: four slices for the breast and two
slices for each thigh (kind of tricky but work a slice around to the
outer thigh and place one slice on the inner thigh.) Salt and pepper
to taste. If you have time, let chicken marinate covered, for a few
hours in the refrigerator.

Bake chicken at 350 degrees, basting with lemon juice a few times, for
1 1/2 to 2 hours; done when juices run clear by piercing the lower
thigh meat with a fork. Cover the breast meat with a small piece of
foil for the first hour to keep the breast from drying out. This
recipe works well with packaged whole chicken breast or leg quarters,
just cut cooking time in half (no foil)..."

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