Make More Than Lemonade (NAPSA)—From entres to desserts to cocktails, few things refresh a recipe like lemons. “Using lemons, whether they’re fresh, preserved or even ina liqueur, is an easy way to adda new twist to familiar recipes,” said food and entertaining expert Deb Fabricant. “And making preserved lemons is amazingly simple.” 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 generouslayerofsalt. e Fill the jar with fresh lemon juice and seal the jar. Place on a evenly over the chicken breast. 4. Stuff the chicken cavity with remaining lemon, rose- mary and garlic and tie the legs together. 5. Salt and pepper the chicken. Place in a roasting pan. 6. Place in a preheated 425- sheet pan. Spin the jar every day for three weeks. Refrigerate the jar. degree oven and immediately an elegant chicken dish, which basting the chicken with limoncello every 15 minutes. Cooking time is approximately 1.5 hours. 8. Remove chicken from the oven andlet rest, covered, for 15 minutes. 9. While chicken rests, skim fat from the roasting pan and discard. Scrape up drippings Fabricant serves dinner guests combines preserved lemons and a traditional liqueur, Caravella Limoncello, which is made with lemons from Southern Italy andis available nationwide at finer liquor stores and restaurants. 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 % 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 reduce the heat to 375 de- grees. Roast the chicken for 15 minutes. 7. After 15 minutes, begin 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.
