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:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-ROAST-LEM" "M" "5/20/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "ROAST CHICKEN WITH LEMONS" "roast chicken stuffed with lemons"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Simple, but delicious.
.PP
From HAZAN, page 327.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "roasting pan"
.IG "" "roasting rack,"
optional
.sp
.IG "3-4 lb" "chicken,"
fryer or roaster
.IG "2" "lemons"
.IG "" "salt, freshly ground black pepper,"
in generous amounts
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 350 F.
.SK 2
Wash the chicken thoroughly, inside and out.
Remove loose fat.
Let drain, with chicken appropriately tilted.
Dry thoroughly with paper towels.
.SK 3
Generously rub chicken with salt and pepper, inside and out.
.SK 4
Wash lemons.
Soften each by rolling on counter with firm pressure from hand.
Puncture each in at least 20 places with trussing needle or whatever.
.SK 5
Put both lemons in the bird's cavity.
With toothpicks or with trussing needle and string,
close up the cavity well, but not airtight.
The intent is for the chicken to puff up, but not burst.
Run string from one leg to the other, tying at both knuckle ends.
Leave the legs in a natural position, without pulling tight.
The string is to keep the legs from spreading apart and breaking the skin.
.SK 6
Put the chicken in a roasting pan, breast down.
Add no fat.  The bird is self-basting, and should not stick to the pan.
To be safe, however, a rack can be used.
Put pan in the upper third of the oven.
After 30 minutes, turn chicken breast up, trying not to puncture the skin.
If the skin remains intact, the chicken will swell like a balloon.
But no problem if it does not.
.SK 7
Cook for another 30 to 35 minutes.
Turn oven up to 400 F and cook for an additional 20 minutes.
Allow 20 to 25 minutes total cooking time per pound.
.SK 8
Serve the chicken immediately.
Bring to the table whole, and leave lemons inside until it is
carved and opened.
Spoon some of the juices over slices of the chicken when they are served.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
20 minutes preparation.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
