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Lemon & Lime Roasted Half Chicken Recipe

5 each whole chickens -- (cut into 2 pieces then cut through the thigh  and leg giving 2 more pieces)
1/2 kilogram risotto rice
1/2 packet baby carrots
1 bunch asparagus
1 each onion -- finely chopped
1/4 bottle lemon juice
6 each limes -- (peel the rind for the chicken and juice for the reduction)
6 each lemons
3 each oranges -- juiced & save rind for marinade
1 pint chicken jus
3 pints vegetable stock
1/4 bottle white wine
1/2 teaspoon garlic -- chopped
1/2 liter heavy cream
1/4 pound parmesan cheese grated


Blanche the baby carrots, refresh and leave to one side.

Marinade the chicken pieces with the rinds of the citrus fruits, add some olive oil, seasoning and lemon juice (bottled) roast through the oven.

Make the risotto, finish with the asparagus, cream and parmesan cheese last minute.

Reduce the citrus juices down with the white wine to form a glaze.

Check the seasoning of the chicken jus.


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