Instructions: Preheat broiler for at least 15 minutes before using.

Make the Lemon Sauce: Place all ingredients in a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. (Makes approximately 3-1/4 cups).

Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates.

Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce.

Makes 6 servings.

("Raos Restaurant: Over 100 Years of Italian Home Cooking" by Frank Pellegrino)

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