Rao's Chicken
This one comes from "Rao's Cookbook", from the owners of the restaurant of the same name. It's a tiny hole in the wall in Harlem, and rumor has it that the Pope himself would have a hard time getting a table unless he had the right connections. OK, maybe His Holiness would have no trouble getting in. But you and me? Forgetaboutit!!!
2 (2-1/2 to 3-lb.) broiling chickens, halved
1/4 cup chopped Italian parsley
Lemon Sauce (recipe follows)
Preheat broiler for 15 minutes before using to attain maximum heat. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
Lemon Sauce
2 cups fresh lemon juice
1 cup olive oil
1 Tbsp. red wine vinegar
1-1/2 tsp. minced garlic
1/2 tsp. dried oregano
salt and pepper to taste
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
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