Classic Crisp Quartered Chicken Recipe
Ingredients
1 cup (250 mL) homemade coating
1 3-lb (1.5 kg) chicken, cut in four
1 egg white, lightly beaten
1 tsp (5 mL) cold water or white wine
3 tbsp (50 mL) butter
Ingredients:
2 tbsp (30 mL) butter
Grated rind of half a lemon
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) capers
Directions
€¢ Place the coating of your choice on a square of waxed paper.
€¢ In a large plate, beat together with a fork the egg white and cold water or wine.
€¢ Roll the pieces of chicken in the egg white-water mixture, then in the coating, until every part of the chicken is well covered.
€¢ Place the chicken pieces one next to another in a glass or ceramic baking dish.
€¢ Melt the butter 1 minute at HIGH. Spoon all over the chicken pieces.
€¢ Roast at HIGH 10 minutes, then 5 minutes at MEDIUM. Let stand 10 minutes and serve as is or with Lemon Caper Sauce.
€¢ Place butter in a microwave-safe dish and melt 1 minute at HIGH. Add the remaining ingredients. Microwave 30 seconds at HIGH. Add to chicken gravy. Stir well.
€¢ In a large plate, beat together with a fork the egg white and cold water or wine.
€¢ Roll the pieces of chicken in the egg white-water mixture, then in the coating, until every part of the chicken is well covered.
€¢ Place the chicken pieces one next to another in a glass or ceramic baking dish.
€¢ Melt the butter 1 minute at HIGH. Spoon all over the chicken pieces.
€¢ Roast at HIGH 10 minutes, then 5 minutes at MEDIUM. Let stand 10 minutes and serve as is or with Lemon Caper Sauce.
€¢ Place butter in a microwave-safe dish and melt 1 minute at HIGH. Add the remaining ingredients. Microwave 30 seconds at HIGH. Add to chicken gravy. Stir well.
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