1. Zest the rind of both lemons. Cut one lemon into thin slices.
2. Rinse chickens under cool running water. Remove neck and
giblets from cavity and discard. Pat chickens dry with paper towels.
3. Place chickens, breast side up, on a work surface. Gently loosen
breast skin by working your fingers between the meat and skin.
Slide lemon slices under breast skin on each chicken. Put one
chicken into each 1 gallon bag.
4. Divide the lemon zest evenly over the chickens. Juice the
remaining lemon. Remove seeds and divide the juice evenly over
the chickens. Into each bag measure 1/2 cup olives, 2 tablespoons
capers, 1 tablespoon oil, 1 teaspoon garlic, 1/2 teaspoon pepper
and 1/4 teaspoon salt.
5. Seal and freeze.
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To COOK one entree-
1.Completely thaw one bag of chicken in the refrigerator.
2. Preheat oven to 325.
3. Place the chicken breast side up, in a greased baking dish.
Surround chicken with olives, capers, and marinade. Add just
enough water to cover the bottom of the baking dish. Roast for
about 1 1/2 hours or until done.
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