Chef Kody from Fresko embraces citrus season with fresh lemonade and roasted chicken

Posted at 7:40 AM, Mar 15, 2017
and last updated 2017-03-15 14:08:57-04

Lemonada - Yield 1 gallon

7 lemons, sliced
4 cups sugar
4 cups water
2 quarts water

Slice all lemons very thin. Place in a food processor and add 2 cups sugar. Process until small chunks are obtained. Remove from processors and place in strainer, pouring 2 cups of water over lemon chunks and pressing down to remove all liquid. Place lemon chunks back in processor and add remaining 2 cups of sugar and process until almost smooth. Remove from processor and pour remaining 2 cups of water over lemons, pressing down until no liquid remains. Add 2 quarts of water to mixture and mix well.

Roasted Half-Chickens - Yield 6 half-chickens
6 half chickens
1 cup extra virgin olive oil
1 cup lemon juice
6 tbsp. garlic, chopped
4 tbsp. oregano, dried
2 tbsp. basil, dried
2 tbsp. fresh rosemary, chopped
2 tbsp. kosher salt
2 tbsp. black pepper

Place all ingredients except chickens in a bowl and mix well. Place chickens in a large plastic container and pour marinade over chickens. Refrigerate overnight. The next day, place a wire rack on a sheet pan. Place marinated chickens on pan and cook in a 375 degree oven for 1 ½ hours. Remove chickens from pan and cool for 10 minutes before serving.

Tabouli - Yield 2 pounds
1 cup fine bulgur wheat
2 cups water
8 oz. Roma tomatoes, finely chopped
6 oz. cucumbers, deseeded and finely chopped
2 oz. parsley, chopped
2 tbsp. mint, finely chopped
2 oz. green onion, finely chopped
¼ cup extra virgin olive oil
3 tbsp. lemon juice
½ tsp. kosher salt
½ tsp. black pepper

Rinse bulgur wheat. Cover with 2 cups hot water and let sit for 45 minutes. Drain bulgur wheat and squeeze all of the water out until dry. In a large mixing bowl, place all vegetables and herbs. Add bulgur wheat and gently mix. Add remaining ingredients and mix until incorporated.  

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