Nigella Fresh by Nigella Lawson

Author:Nigella Lawson [LAWSON, NIGELLA]
Language: eng
Format: epub
ISBN: 9781401306168
Publisher: Hyperion
Published: 2013-07-01T04:00:00+00:00

1 butterflied chicken (approx. 3½ to 4 pounds)

3 long sprigs fresh rosemary

juice of 1 lemon, plus more lemons to serve

1 red onion

6 tablespoons olive oil

Maldon or other sea salt

Put your butterflied chicken into a large freezer bag. Pull the waxily aromatic needles off 2 of the sprigs of rosemary and drop them on top. Now, cut the lemon in half and squeeze in the juice, chucking the empty shells in afterward. Cut the onion into eighths (I can never be bothered to peel it) and add these to the bag, too. Pour in the olive oil and then tie up the bag and give it a good squeeze around before sitting it in the refrigerator. And this is when, if you have the technology (and actually, as you might have guessed, my vacuum-sealer has been relegated to the cellar for some time now so, princess-like, I get my butcher to marinate and vacuum-pack my chickens for me) you can, instead of tying, vacuum-seal your bag and keep the chicken in the refrigerator like that for up to three weeks.

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