Georgian Roasted Chicken

Ingredients

 * 2 tsp. paprika
 * 1 tsp. sage, ground
 * ½ tsp. dry mustard
 * 1 tsp. black pepper
 * 1 tsp. thyme ground
 * 2 garlic cloves finely minced
 * 1 tbsp. onion, finely minced
 * 2 tsp. salt
 * ½ tsp. red pepper flakes
 * 4 tbsp. ginger root thinly sliced
 * ¼ tsp. lemon rind finely grated
 * 1 x 7 – 8 lb. fresh roasting chicken, hen, or capon
 * ½ onion, chopped
 * 2 carrot, julienned
 * 1 celery rib sliced
 * ½ green bell pepper cored, seeded, and julienned
 * 1 tbsp. butter
 * 1 tsp. lemon juice

Directions

 * 1) Mix the spices together in a bowl and set aside. In the chest and body cavities of the bird, you will find some fatty deposits.
 * 2) Remove these and set them aside. In a large skillet render the bird's fat until approximately 1 tablespoon remains.
 * 3) Add the butter, ½ teaspoon of the spice mixture, and the ginger.
 * 4) Saute for 2 – 3 minutes, remove form the pan, and drain the ginger, and set aside.
 * 5) Separate but do not remove the skin from the bird.
 * 6) Inside the skin, place the cooled ginger mixture.
 * 7) Be sure to do all sides of the bird with this mixture.
 * 8) Take the vegetables, mix them together with the lemon juice and the remaining spice mixture and stuff the 2 body cavities with them.
 * 9) Preheat the oven to 250°F place the bird into a large roasting pan and roast for 4½ – 5 hours uncovered. Serve hot and plain or with other dishes.