Barbecued or Deep-fried Chicken with Lemon Sauce

Name: Barbecued or Deep-fried Chicken with Lemon Sauce
Cuisine: Norway
Ingredients: fresh thyme; olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 poussin (very small chicken) per person; 1 poussin (very small chicken) per person; lemon juice; crushed garlic; 3–4 tablespoons of olive oil; a shake of salt; zest of 1 lemon; a few long strips of lemon zest, to garnish; 6 tablespoons or so of vodka - lemon-flavoured if possible; 6 tablespoons or so of vodka - lemon-flavoured if possible; juice of 2 lemons; 3–4 tablespoons clear honey; 100 g (4 oz) plain flour; lemon sauce; 2 teaspoons molasses sugar; ½ teaspoon salt; 1 skinless, boneless chicken breast per person; 1 skinless, boneless chicken breast per person; vegetable oil, for deep-frying; plain flour; 3 tablespoons sesame oil; 1 teaspoon baking powder; rice or cider vinegar; rice or cider vinegar

Preparation info

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

This dish was inspired by the gift of a crate of lemon-flavoured vodka from a very generous Swedish wine merchant.

Ingredients

Version 1 - Barbecued

1 poussin (very small chicken) per person
lemon juice
crushed garlic
fresh thyme

Europe
Norway
Norwegian
Starter
Summer
Nordic

Method

Version 1 - Barbecued

Using a very sharp cook’s knife, cut the poussins through the breast bone, as if you were cutting them in half, but don’t cut right through - just splay them open, as if you were butterflying them. (When you start to do it, it will become clear.)

Rub the birds with lemon juice, crushed garlic, thyme and olive oil, and season th