Martha Len Nelson / Food

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Lemon chicken dish tastes good served warm or cold

Denton Community Theatre managing director Mike Barrow secured the rights to the Southwestern regional premiere of The Color Purple, the Broadway musical opening tonight at the Campus Theatre.

Theresa Ferrell Buntain, who directed the memorable, award-winning Crowns, directs the large cast, assisted by Bonnie McCormick. Theresa’s husband, Richard Buntain, is musical director. Members of several local church “show choirs,” as well as singers from all over the Dallas-Fort Worth area, will be accompanied by an orchestra, directed by the distinguished Arturo Ortega.

The story, from the book by Alice Walker, doesn’t mince words about the subjects of domestic abuse, family violence, etc., so the play is not suitable for those younger than 18.

Show times are 7:30 p.m. tonight, Saturday and Aug. 15-17, and 2 p.m. Sunday and Aug. 18. For reservations, call 940-382-1915 or visit www.dentoncommunitytheatre.com.

Today’s recipe is one that will help keep your kitchen cool — by using a slow cooker — and it’ll provide enough meat for several meals.

Lemon Chicken

3 lemons

3 whole heads of garlic

Salt, pepper and other spices as desired (such as Cavender’s, Lawry’s Seasoning Salt and Lawry’s Black Pepper)

1 whole baking hen (5 to 7 pounds)

2 sprigs fresh rosemary

Cut off top of each head of garlic and peel off the outside covering, but don’t worry about peeling the individual cloves.

Cut the ends off two of the lemons, then cut each in half. Place them in the bottom of a slow cooker and add two garlic heads.

Clean out inside of the hen, eliminating any innards, and wash inside and out thoroughly, patting dry with paper towels. Sprinkle the chicken with seasonings inside and out.

Cut remaining lemon in quarters, and place it and the remaining garlic in chicken cavity.

Place chicken, breast side up, in the slow cooker. Top with the rosemary.

Cook on low, about eight hours for a 5-pound hen and about 10 hours for a 7-pound hen.

Slow cookers vary a great deal in heating, so for best results, use a meat thermometer. Poultry should be done at 165 degrees.

This chicken is tasty warm, but also good cold for sandwiches and salads.

MARTHA LEN NELSON was co-owner of M&M Catering in Denton until 1996. Call her at 940-382-9597 or e-mail mlnelson29@verizon.net .

 


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