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[[Category:Onion Recipes]]
 
[[Category:Onion Recipes]]
 
[[Category:Carrot Recipes]]
 
[[Category:Carrot Recipes]]
[[Category:Chinese celery Recipes]]
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[[Category:Celery Recipes]]
 
[[Category:Green bell pepper Recipes]]
 
[[Category:Green bell pepper Recipes]]
 
[[Category:Lemon juice Recipes]]
 
[[Category:Lemon juice Recipes]]

Revision as of 17:05, February 11, 2011

Ingredients

Directions

  1. Mix the spices together in a bowl and set aside.
  2. In the chest and body 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 approximately 1 tablespoon remains.
  5. Add the butter, ½ 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. Separate 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 4½ – 5 hours uncovered.
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