Nonna's Chicken

1 heritage chicken
2 cloves of garlic, sliced
1 sprig of rosemary, chopped
Juice of 3 lemons

Score the chicken to crisp the skin and render the fat. Scoot the chicken to one side of the pan and brown the sliced garlic, add chopped rosemary. Deglaze the pan with the juice of 3 lemons then add chicken stock made from bones 3/4 of the way up the chicken. Bring to the boil then reduce to a simmer. Add quartered boiled potatoes, as the breast cooks quicker, place on top of the legs and thighs above the liquid. Add more chicken stock as the sauce reduces to ensure the legs are cooked. Reduce the sauce by half then add butter to balance the lemon; boil lightly to emulsify the butter. If the chicken cooks through before the sauce is thick, remove the chicken and reintroduce when the sauce is done. For a stronger flavor, redo the garlic & rosemary step and add to the sauce with more lemon juice.

Dede Boies