Last week, during the Time Capsule adventures, Grampa & Gramma mentioned something about a recipe that included putting an entire lemon in a game hen. It’d have to be a small lemon, fer sure. Well, this last weekend I had a big chicken and a big lemon, it was time.
I believe I must have missed something and need to find the recipe to see. I dunno, I slit the lemon, inserted it and spiced up the chicken.
Maybe the spices I used were too much for the simple flavors of a fresh lemon. We didn’t really notice much. Move on.
Not being an expert in either lemons or chickens, I will nevertheless venture to give my 2 cents worth on your latest experiment. Lemons are peculiar. You need a good thick skinned lemon for making certain dishes that call for shaved lemon peel. But you need a real thin skinned lemon that is juicy and tender for making real lemonade and for whatever dish or beverage calls for the juice of a lemon.
Seems to me, that maybe your trial lemon was too thick skinned, too big and maybe too old. Why not try the recipe again and search out a thin skinned full of juice lemon and see what the results might be…..just a thought from a gourmet consumer!
Ya know, I believe you’re correct Ms. Bilsky. The lemon I used was thin skinned and a few days fresh, but as I remember had been scraped a few days earlier.
I fail. Oh well, I’ll have to try again. This I can do.
Have stuffed chicken many times with lemmons. I always dice them. Good with blood orange also.