If you want to get someone hooked on solar cooking, make chicken. The following recipe is based on one from my favorite Italian cookbook. I’ll try new chicken recipes from time to time but this is the one I always come back to. Serve it with a side of rice and some steamed broccoli.

Chicken with Two Lemons
(adapted from “Marcella Hazan’s Essentials of Classic Italian Cooking’)

Ingredients:

A 3 to 4 pound chicken
Salt
Pepper
2 small lemons

Trim excess fat from the chicken and wash it inside and out under cold water. Pat dry with paper towels. Sprinkle salt and pepper all over the chicken and into its cavity.

Wash and dry the lemons. Soften them by rolling them on the counter as you press down with the palm of your hand. Pierce the lemons all over with a fork, toothpick, or trussing needle.

Put both lemons in the chicken’s cavity. Place the chicken, breast side up, in a dark, lightweight, lidded pot. Cover and place in a pre-heated Sun Oven®. Allow approx. 30 minutes per pound.

To serve, carve or cut the chicken into pieces. Spoon the cooking juices over each serving. Serves 4.

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