Clay Pot Honey-Lemon Chicken
Serves 4
Recipe By: Emeril Lagasse
3 1/2 pounds fryer chicken
1/4 cup plus 2 tablespoons fresh lemon juice (reserve lemon shell)
1 3/4 teaspoons salt
1/2 teaspoons freshly ground black pepper
1 tablespoons melted butter -- plus 4 tablespoons, softened at room
temperature
2/3 cup honey
1 1/2 tablespoons soy sauce
4 tablespoons all-purpose flour
serving suggestion: orzo -- rice pilaf, or cooked white rice
Prepare a clay roaster by soaking in cold water for 15 minutes.
Wash the chicken well inside and out under cool running water. Pat
dry with paper towels. Rub chicken all over with 2 tablespoons of the
lemon juice and season evenly on all sides with the salt and pepper.
Place the reserved lemon shell inside the chicken cavity. Place the
chicken inside the prepared clay roaster and brush with the melted
butter. Cover the roaster and transfer to a cold oven. Set the oven
temperature to 400 degrees F and cook for 45 minutes.
Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in
a small saucepan and cook over medium heat until heated through. In a
small bowl, make a paste from the remaining 4 tablespoons of butter
and the flour. Whisk the butter-flour mixture into the melted honey-
lemon-butter mixture. Continue to cook until the sauce has thickened
slightly. Remove the clay cooker from the oven and pour the honey-
butter mixture all over the chicken, making sure to evenly cover the
breast and any exposed areas. Cover the roaster and return the
chicken to the oven for 45 minutes, or until it is cooked through and
very tender. Transfer the chicken to a platter or carving board, cut
into pieces and serve immediately. Transfer the sauce to a gravy boat
for serving, or spoon some of the sauce over each piece of chicken.
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Yield: 4 servings
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