Meet the Maker: Rao's Lemon Cooking Sauce

November 01, 2015

Meet the Maker: Rao's Lemon Cooking Sauce

Rao's Since 1896 Tradition and ritual are the heart and soul of Italian cuisine. Since 1896 the Rao's family has believed in sharing those traditions in their New York restaurant. Now you can prepare Rao's Famous Lemon Chicken recipe at home for your family.

Rao’s Famous Lemon Chicken

  • 2 x 3 lb. broiler chickens, halved
  • 14 cup chopped Italian parsley
  • Rao's Lemon Cooking Sauce

Preheat broiler for at least 15 minutes so it has its maximum heat.  Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don't overcook or chicken will be dry. Remove chicken from broiler, but leave broiler on. Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces. Place chicken pieces on a baking sheet with sides.  Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches.  Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more. Place chicken pieces on a large, warmed, serving platter. Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute.  Pour over chicken and serve with lots of crusty bread to sop up sauce.

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