The most odd thoughts pop into my mind sometimes when I go to bed and this was no exception, but I am so pleased it did as the result was superb.
I had a fresh chicken in the fridge ready for roasting the next day and I had a huge yearning to serve it with a lemon sauce.
The following morning I defrosted a bag of chicken stock (I’ll use the remainder as a base for a soup) and reduced it down to concentrate the flavour, added what I thought would work and hey presto…….a delicious sauce which went so well with our herby-covered roast chicken, roast sweet potato and roasted beetroot. The lemon sauce ‘lifted’ the chicken to a delicious new level. Really, really tasty.
This is not a sickly sweet lemon sauce, but a rather pleasant high-flavour lemon tasting one which complimented the sweet potato and beetroot as well as the chicken.
Tip: Don’t throw away the squeezed lemon, pop it inside the cavity of your chicken for extra flavour and moistness.
1 large lemon, or 2 small
About ½ pint good quality chicken stock
Sea salt and freshly ground black pepper
Half a teaspoon coconut sugar
1 – 2 teaspoons arrowroot or cornflour
Simmer the stock until it reduces, adding the lemon zest half-way through – 15 to 20 minutes.
Add the lemon juice, sugar and seasonings and thicken with either arrowroot or cornflour mixed with a little water. It’s a matter of choice, but the sauce can be sieved now to remove the zest and make it really smooth.
Reheat before serving with sliced roast chicken.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.