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{{Wikifiedrecipe}}
 
{{Wikifiedrecipe}}
[[Image:image.jpg|right|thumb|]]
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==Description==
 
==Description==
   
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*4 tb [[ginger root]] thinly sliced
 
*4 tb [[ginger root]] thinly sliced
 
*1/4 ts [[lemon]] rind finely grated
 
*1/4 ts [[lemon]] rind finely grated
*1 ea 7-8 lb roasting hen or capon
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*1 ea 7-8 lb roasting hen or capon
 
*1/2 ea [[Onion]], chopped
 
*1/2 ea [[Onion]], chopped
 
*2 ea [[carrot]] julienned
 
*2 ea [[carrot]] julienned
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#In a large skillet render the bird`s fat until approx. 1 tablespoon remains.
 
#In a large skillet render the bird`s fat until approx. 1 tablespoon remains.
 
#Add the [[butter]], 1/2 teaspoon of the spice mixture, and the [[ginger]].
 
#Add the [[butter]], 1/2 teaspoon of the spice mixture, and the [[ginger]].
#Saute for 2-3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
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#Saute for 2–3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
 
#Seperate but DO NOT remove the skin from the bird.
 
#Seperate but DO NOT remove the skin from the bird.
 
#Inside the skin place the cooled [[ginger]] mixture.
 
#Inside the skin place the cooled [[ginger]] mixture.
 
#Be sure to do all sides of the bird with this mixture.
 
#Be sure to do all sides of the bird with this mixture.
 
#Take the vegetables, mix them together with the [[lemon juice]] and the remaining spice mixture and stuff the 2 body cavities with them.
 
#Take the vegetables, mix them together with the [[lemon juice]] and the remaining spice mixture and stuff the 2 body cavities with them.
#Pre-heat the oven to 250 F place the bird into a large roasting pan and roast for 4 1/2 - 5 hours uncovered.
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#Pre-heat the oven to 250 F place the bird into a large roasting pan and roast for 4 1/2 5 hours uncovered.
 
[[Category:Georgian Recipes]]
 
[[Category:Georgian Recipes]]
 
[[Category:Georgian Meat Dishes]]
 
[[Category:Georgian Meat Dishes]]
[[Category:red pepper flakes Recipes]]
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[[Category:Red pepper flakes Recipes]]
[[Category:paprika Recipes]]
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[[Category:Paprika Recipes]]
[[Category:sage Recipes]]
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[[Category:Sage Recipes]]
[[Category:thyme Recipes]]
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[[Category:Thyme Recipes]]
[[category:red pepper flakes Recipes]]
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[[Category:Red pepper flakes Recipes]]
[[category:garlic Recipes]]
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[[Category:Garlic Recipes]]
[[category:pepper Recipes]]
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[[Category:Pepper Recipes]]
[[category:lemon juice Recipes]]
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[[Category:Lemon juice Recipes]]
[[category:sweet pepper Recipes]]
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[[Category:Sweet pepper Recipes]]
[[category:ginger Recipes]]
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[[Category:Ginger Recipes]]
[[category:paprika Recipes]]
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[[Category:Paprika Recipes]]
[[category:mustard seeds Recipes]]
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[[Category:Mustard seeds Recipes]]
[[category:butter Recipes]]
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[[Category:Butter Recipes]]
[[category:celery Recipes]]
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[[Category:Celery Recipes]]
[[category:carrot Recipes]]
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[[Category:Carrot Recipes]]
[[category:thyme Recipes]]
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[[Category:Thyme Recipes]]
[[category:lemon Recipes]]
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[[Category:Lemon Recipes]]
[[category:Onion Recipes]]
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[[Category:Onion Recipes]]
[[category:salt Recipes]]
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[[Category:Salt Recipes]]
[[category:sage Recipes]]
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[[Category:Sage Recipes]]
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[[Category:Recipes that need photos]]

Revision as of 08:20, January 6, 2010


Description

Ingredients

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.
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