John Myers
Ingredients for 4 servings:
- 1 chicken (roast chicken), fresh
- Salt
- pepper
- 2 small lemons or limes, untreated
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Rinse the chicken thoroughly and pat dry with kitchen paper. Season the inside generously with pepper and not so much salt. Knead the lemons or limes thoroughly and pierce them about 20 times with a pastry fork. Immediately insert them into the chicken. Cut off the rump and sew it shut or (better yet) tie it. Tie the top opening (where the neck used to be) and tie the wings to the body. Place the chicken belly-side down in a roasting pan without any fat. Roast in a preheated oven at 190°C for about 20 minutes. Turn over and roast for another 25 minutes at 190°C. Then increase the temperature to 225°C and roast for another 20 minutes. Note: The name “bloat chicken” comes from the fact that the chicken swells up like a roasting bag when roasting. It is important to use a fresh chicken and not a frozen one – otherwise it won’t work.
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