Preserved Lemons

Ingredients

7 lemons, washed and dried (2 lemon for juicing)
1/3 cup kosher salt

1.    Roll the lemons on a board to soften them.

2.    Juice 1 or 2 lemons to make a ½ cup juice. Set aside

3.     Using a sharp knife, cut the remaining lemons into quarters, not cutting completely through and keeping the stem end intact.

4.    Sprinkle the salt on the flesh of the lemons.  

5.    Pack the lemons into a glass jar, pressing the lemons down, sprinkle with the remaining salt.  

6.    Add the lemon juice making sure to cover the lemons and place the lid on top and seal the jar.

7.    Place the jar on your kitchen counter and turn the jar upside down every day for 30 days. If necessary push lemons down or add more lemon juice to keep them submerged.

8.    After 30 days the lemons are ready to enjoy. Once jar is opened refrigerate.

 

ALTERNATE RECIPE

QUICK PRESERVED LEMONS
Ingredients:
3 lemons, 2 sliced thinly, 1 lemon for juicing
½ cup lemon juice
4 tsp. salt

Preparation:
1.    In a small saucepan with a lid, over medium heat, add the lemon slices, lemon juice, and salt.  Bring to a boil, cover with a lid, and cook until soft, about 8-10 minutes.
2.    Drain and cool, then chop.  Set aside for future use.
*Adapted from Paula Wolfert

TIPS & TRICKS

•    Meyer lemons are the best lemons to preserve. They area the perfect balance of sweet and sour and add the perfect punch to many dishes. •    Preserve lemons can last up to a year before opening.

Roasted Chicken & Vegetables with Rosemary & Preserved Lemon

Ingredients

2 medium yellow onions
4-6 medium carrots
2 heads fennel, frons removed
1 pound Yukon gold potatoes, wash
Two chickens, about 4-5 pounds each
2 tsp each: sea salt and black pepper, mixed together
2 preserved lemons, flesh & skin cut into small dice ** recipe attached
several sprigs fresh rosemary
4T olive oil
1 cup chicken stock
kitchen twine

1.    Preheat oven to 425º F.
2.    Peel and cut the carrots into thick slices about 1inch thick and onions into quarters. Set aside.

3.    Cut the potatoes and fennel into quarters Set aside. 

4.    Wash and pat dry chickens.  Rub the outside of bird with 2 tablespoons of olive oil.

5.    Carefully separate the skin from the breast meat; rub the salt & pepper mixture underneath the skin and all over the birds.  Place ¼ of 1 lemon and a sprig of rosemary under each side under the skin. Place the remaining ½ lemon and a sprig of rosemary in cavity.

6.    Tuck the wings behind the “shoulders”. 

7.    Truss with kitchen twine.  Repeat with the other chicken.

8.    Lay the chickens on their tummy on a rack in roasting pan. Add stock and the vegetables to the pan and roast the chickens in 425º F oven for 20 minutes.  

9.    Turn chickens to their side, and roast for 20 minutes.  Turn chicken to other side, and roast for 20 minutes. 

10.     Place chicken on their backs, baste with juices, and roast for about 20 minutes more or until internal temperature is 170° F

11.    Transfer the chickens to a platter, cover loosely with foil, and let rest for 15 minutes.

12.    Carve the chicken and place on a plate or platter top with the roasted vegetables and pan drippings. 

TIPS AND TRICKS

•    Always roast 2 chickens. They make great leftovers. 
•    Trussing the chickens makes it cook more evenly and is easier to turn.
•    I remove the cooked rosemary sprigs before serving but stir the chopped cooked lemons into the vegetables.