Georgian Roasted Chicken

Ingredients

 * 2 ts paprika
 * 1 ts sage ground
 * 1/2 ts dry mustard
 * 1 ts black pepper
 * 1 ts thyme ground
 * 2 ea garlic cloves finely minced
 * 1 tb Onion finely minced
 * 2 ts salt
 * 1/2 ts red pepper flakes
 * 4 tb ginger root thinly sliced
 * 1/4 ts lemon rind finely grated
 * 1 ea 7-8 lb roasting hen or capon
 * 1/2 ea Onion, chopped
 * 2 ea carrot julienned
 * 1 ea celery rib sliced
 * 1/2 ea green bell pepper cored, seeded, and julienned
 * 1 tb butter
 * 1 ts lemon juice

Directions

 * 1) Mix the spices together in a bowl and set aside.
 * 2) In the chest and bidy cavities of the bird you will find some fatty deposits.
 * 3) Remove these and set them aside.
 * 4) In a large skillet render the bird`s fat until approx. 1 tablespoon remains.
 * 5) Add the butter, 1/2 teaspoon of the spice mixture, and the ginger.
 * 6) Saute for 2–3 minutes, remove form the pan, and drain the ginger, and set aside.
 * 7) Seperate but DO NOT remove the skin from the bird.
 * 8) Inside the skin place the cooled ginger mixture.
 * 9) Be sure to do all sides of the bird with this mixture.
 * 10) Take the vegetables, mix them together with the lemon juice and the remaining spice mixture and stuff the 2 body cavities with them.
 * 11) Pre-heat the oven to 250 F place the bird into a large roasting pan and roast for 4 1/2 – 5 hours uncovered.