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Chef Kody Harris from Fresko demonstrates how to use citrus/lemons in Mediterranean food

Posted: 7:27 AM, Mar 16, 2020
Updated: 2020-03-16 14:29:24-04

Lemonada
Yield: 1 Gallon
shelf Life: 3 Days

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

Instructions
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 Ea
shelf Life: 4 Days

Ingredients
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
4 tbsp. fresh rosemary, chopped
1 tbsp. kosher salt
1 tbsp. black pepper

Instructions
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 350 degree oven for 1 hour. Remove chickens from pan and cool for 10 minutes before serving.