Prepare 2 fresh chickens , ( size 9) wash and dry with paper towel and trim as much fat as possible from the chickens .
Soften 75 gm of butter / margarine and coat each chicken , and place them on a rack in a roasting pan in a well heated oven set at 225 deg C.
Turn the chickens at intervals to brown on all sides .
Cook for about 40 mins basting occasionally ....reduce the heat if they begin to brown too quickly.
When the chicken is tender and the juices run clear when pierced with a fine skewer , remove from the oven , season and keep warm.
Put 3 dsp of sugar , the grated zest of 2 lemons and 1 tbs of water in a small saucepan .
Allow the sugar to melt and lightly caramalise but do not allow to burn .
Remove the saucepan from the heat and add 3 strained tbs of lemon juice , mix , cover and set aside .
Deglaze the roasting pan incorporating all the crusty bits off the bottom with 120 ml of chicken stock.
Add the lemon juice mixture and thicken with 1 tsp of potato flour mixed with 1 tbs of water .
Adjust seasoning .
Pour the sauce over the chickens before serving .
Soften 75 gm of butter / margarine and coat each chicken , and place them on a rack in a roasting pan in a well heated oven set at 225 deg C.
Turn the chickens at intervals to brown on all sides .
Cook for about 40 mins basting occasionally ....reduce the heat if they begin to brown too quickly.
When the chicken is tender and the juices run clear when pierced with a fine skewer , remove from the oven , season and keep warm.
Put 3 dsp of sugar , the grated zest of 2 lemons and 1 tbs of water in a small saucepan .
Allow the sugar to melt and lightly caramalise but do not allow to burn .
Remove the saucepan from the heat and add 3 strained tbs of lemon juice , mix , cover and set aside .
Deglaze the roasting pan incorporating all the crusty bits off the bottom with 120 ml of chicken stock.
Add the lemon juice mixture and thicken with 1 tsp of potato flour mixed with 1 tbs of water .
Adjust seasoning .
Pour the sauce over the chickens before serving .
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