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(Adding categories)
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== Ingredients ==
 
== Ingredients ==
* 2 tsp [[paprika]]
+
* 2 tsp. [[paprika]]
* 1 tsp [[sage]] ground
+
* 1 tsp. [[sage]], ground
* ½ tsp [[dry mustard]]
+
* ½ tsp. [[dry mustard]]
* 1 tsp [[black pepper]]
+
* 1 tsp. [[black pepper]]
* 1 tsp [[thyme]] ground
+
* 1 tsp. [[thyme]] ground
 
* 2 [[garlic]] cloves finely minced
 
* 2 [[garlic]] cloves finely minced
* 1 tbsp [[onion]] finely minced
+
* 1 tbsp. [[onion]], finely minced
* 2 tsp [[salt]]
+
* 2 tsp. [[salt]]
* ½ tsp [[red pepper flakes]]
+
* ½ tsp. [[red pepper flakes]]
* 4 tbsp [[ginger]] root thinly sliced
+
* 4 tbsp. [[ginger]] root thinly sliced
* ¼ tsp [[lemon rind]] finely grated
+
* ¼ tsp. [[lemon rind]] finely grated
* 1 x 7 – 8 lb roasting [[hen]] or [[capon]]
+
* 1 x 7 – 8 lb. fresh roasting chicken, [[hen]], or [[capon]]
 
* ½ [[onion]], chopped
 
* ½ [[onion]], chopped
* 2 [[carrot]] julienned
+
* 2 [[carrot]], julienned
 
* 1 [[celery]] rib sliced
 
* 1 [[celery]] rib sliced
 
* ½ [[green bell pepper]] cored, seeded, and julienned
 
* ½ [[green bell pepper]] cored, seeded, and julienned
* 1 tbsp [[butter]]
+
* 1 tbsp. [[butter]]
* 1 tsp [[lemon juice]]
+
* 1 tsp. [[lemon juice]]
   
 
== Directions ==
 
== Directions ==
# Mix the spices together in a bowl and set aside.
+
# 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.
# In the chest and body cavities of the bird you will find some fatty deposits.
+
# Remove these and set them aside. In a large skillet render the bird's fat until approximately 1 tablespoon remains.
# Remove these and set them aside.
 
# In a large skillet render the bird`s fat until approximately 1 tablespoon remains.
 
 
# Add the [[butter]], ½ teaspoon of the spice mixture, and the [[ginger]].
 
# Add the [[butter]], ½ teaspoon of the spice mixture, and the [[ginger]].
 
# Saute for 2 – 3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
 
# Saute for 2 – 3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
 
# Separate but do not remove the skin from the bird.
 
# Separate 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 4½ – 5 hours uncovered.
+
# 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.
   
 
[[Category:Georgian Meat Dishes]]
 
[[Category:Georgian Meat Dishes]]

Revision as of 01:43, April 2, 2017

Ingredients

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.
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