A few weeks ago, she printed out a recipe from Cook's Illustrated for Rao's Skillet Roasted Lemon Chicken and handed it to me. "Here," she says, "you'll like this. It's right up your alley." It involved chicken, lemons and a cast iron skillet, two of my favorite ingredients and my all-time favorite cooking tool. I made the lemon chicken one May weekend for lunch for my in-laws, who came over to celebrate my father-in-law's birthday. My mother-in-law asked me for the recipe and I handed her the recipe Terri had printed out for me.
"Are you sure?" my mother-in-law asked. "I don't want to take your only copy."
"I can print out another copy," I said. "No problem."
I had forgotten that Cook's Illustrated charges for access to their website. So, I searched on line for an interpretation of it. I found one at chewingthefat.us.
There are several things to note about this recipe. First, it's relatively easy and absolutely delicious. Second, and this is the glorious part, you will have lemon sauce left over and you can use it in a frittata! I made this recipe for the second time in three weeks last Tuesday. My husband and I ate it two nights in a row, and when we were done, I took the leftover lemon sauce, melted it with a little butter in a frying pan, and used it as the basis for a frittata for dinner a third night. It was absurdly good---and didn't allow any of that precious, lemony sauce go to waste.
Rao's Lemon Chicken, Interpreted
½ cup Kosher Salt