Tag Archives: lemon

feeds 3-4 people

Equipment: sheet pan set with a rack (for marinating), large sauté pan, oven, sheet pan (for resting after cooking), small saucepan, small tupperware/ deli container, small mixing bowl

1. Season the whole chicken with the salt starting with the underside and working your way to the skin-side. Carefully pull the skin away from the meat where the backbone and head/neck were cut from the carcass. Try not to pull the skin all the way off and do your best to not tear the skin either. Make sure to get salt as far under the skin as possible so that the whole thing will be thoroughly seasoned.
2. Flip the chicken back over and spread half of the lemon curd onto the exposed underside surface. Once there are no more uncovered spots, flip it back over one last time and spread the rest of the curd wherever you put salt under the skin.
3. Set the chicken skin side up in your racked sheet pan and let it marinate on the bottom shelf of your fridge uncovered for between 24-48 hours so that the skin dries out well.
4. Preheat your oven to 375℉ and take the chicken out of the fridge, let it sit on the countertop while the oven comes up to temp. There should be some lemon curd accumulated in the sheet pan under your chicken, and that’s fine. Reserve this extra curd and refrigerate until ready to use. Preheat your pan over medium heat with the oil until it’s shimmering. Dry off any moisture that has formed on the skin and place your chicken skin side down in the pan. Immediately turn the heat down to medium-low.
5. Cook your chicken until the skin is browned and then flip it over and place the pan into the middle rack of your oven. Roast until a meat thermometer reads 155℉ in the deepest part of the breast, careful not to touch the bone. Move the chicken to your clean sheet tray to rest. Its temperature will continue to rise for the next 15-20 minutes until the chicken is perfectly cooked.
6. Pour your pan drippings into your saucepan along with the extra curd that was under your chicken when it was in the fridge, heat that mixture on the stove over medium heat. In your small mixing bowl, add the cornstarch and mix in the half cup of water with a fork. Once fully combined, add the bullion paste and mix again. Add the mixture to your pan of lemon curd and mix again. This is the sauce for your chicken.
7. Bring your sauce to a boil until thickened and remove it from the heat. Add your cold butter and keep your sauce moving with a spoon until it has melted and incorporated itself completely into your sauce. Carve your chicken and serve the sauce alongside with your favorite sides and enjoy!