Lemon Chicken Recipes
From Citrus Grilled Chicken, to Tangy Lemon Chicken with Mushrooms.
HOW TO CHOOSE CHICKEN
You know what happens when you buy cheap meat, from a battery-reared chicken. It gives off scads of fatty juices as it cooks, the meat is stringy and greasy, the flavour pathetic. Know why? Battery-reared chickens are obese. They have no exercise, but are fed a calorie-rich diet. So they put on lots of fat – but no muscle.
Free-range organic birds, on the other hand, roam outside for 10 weeks or longer and forage for a better diet. Their bodies develop without abnormal amounts of fat. Roast an organic
chicken, and it will yield only a few spoonfuls of intensely
flavoured rich juices. The meat is firm and full-flavoured. That bird
was reared humanely, saw blue sky and was fed good food. It costs
more, but taste-wise, it's in a different league.
So, buy the best chicken you can afford, and enjoy the difference. Look out for the Freedom Food label in the UK.
Often, you can remove the skin of the chicken to make the dish lower in fat. Trim off visible fat, as well. There are often quite big pieces, especially on chicken thighs.