Lemon chicken, cooked slowly

RECIPE FINDER

May 16, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Eleanor Coale of Havre de Grace was looking for a recipe for lemon chicken that could be made in a slow cooker. Myra Fine of Reisterstown kindly sent in two. One was for a whole bird; the other used breasts only. While the latter recipe sounded good, I decided against testing it because it required browning the breasts on the stove top before putting them in the slow cooker.

The first recipe was one-step easy. You rinse the chicken, put a lemon in the cavity, place the whole thing in the slow cooker, pour a simple honey-orange or lemon juice mixture over it, turn on the cooker and forget about it. What could be easier?

Be sure you purchase a bird that is the right size for your slow cooker. Mine was just over 6 pounds. I put it in my slow cooker in the morning and returned at dinnertime to a beautiful golden-colored chicken that was moist, delicious and practically falling off the bone.

Lemon Chicken for Slow Cooker

Serves 6 to 8, depending on size of the chicken

1 lemon

1 whole roasting chicken (small enough to fit in your slow cooker)

1/2 cup honey (optional)

1/2 cup fresh orange or lemon juice

Rinse and dry chicken. Pierce the lemon with fork and place in the chicken cavity. Place chicken in slow cooker. Combine honey (if using) with the orange or lemon juice and pour over the chicken. Cover and cook on low for 8 hours.

Per serving (based on 8 servings using a 6-pound chicken): 401 calories, 42 grams protein, 24 grams fat, 7 grams saturated fat, 2 grams carbohydrate, 0 grams fiber, 134 milligrams cholesterol, 129 milligrams sodium

RECIPE REQUESTS

Fran Dominguez of Glen Burnie is looking for a crab-fritters recipe similar to the one she had and lost. One of the ingredients was lemon-pepper seasoning.

Elaine DeHart of Bend, Ore., is looking for a pear-crumble recipe like the one she used to make frequently but no longer has. In her recipe the fresh pears were marinated overnight in port wine and lemon juice, then baked with a topping of butter, brown sugar and nuts.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Mary Mullen, except where noted.

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