Post by admin on Aug 2, 2005 10:17:43 GMT -5
3 chuckers, halved
2 cups lemon juice
1 cup flour
1 Tbs paprika
1 tsp papper
vegetable oil
1/2 cup brown sugar
1 tsp lemon extract
1/2 cup chicken broth
2 Tbs lemon zests
2 lemons, slices
Cut chuckers in half and place in large bowl with the lemon juice. Cover and refrigerate 12 to 24 hours. Turning occasionally. Drain chucker halves and mix together flour, pepper and 1 teaspoon paprika. Roll halves in flour mixture. Heat vegetable oil and lightly brown the chucker halves in skillet. Remove and place in baking dish (large dish so they are in a single layer).
Mix brown sugar, lemon extract, and chicken broth, pour over chucker halves. Sprinkle with lemon zest and layer sliced lemons on the chuckers, sprinkle the rest of paprika on top and bake in pre-heated oven (350°) uncovered for 45 minutes. Then enjoy!
This recipe also works well with pheasants.
2 cups lemon juice
1 cup flour
1 Tbs paprika
1 tsp papper
vegetable oil
1/2 cup brown sugar
1 tsp lemon extract
1/2 cup chicken broth
2 Tbs lemon zests
2 lemons, slices
Cut chuckers in half and place in large bowl with the lemon juice. Cover and refrigerate 12 to 24 hours. Turning occasionally. Drain chucker halves and mix together flour, pepper and 1 teaspoon paprika. Roll halves in flour mixture. Heat vegetable oil and lightly brown the chucker halves in skillet. Remove and place in baking dish (large dish so they are in a single layer).
Mix brown sugar, lemon extract, and chicken broth, pour over chucker halves. Sprinkle with lemon zest and layer sliced lemons on the chuckers, sprinkle the rest of paprika on top and bake in pre-heated oven (350°) uncovered for 45 minutes. Then enjoy!
This recipe also works well with pheasants.
