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(This is not a Georgian meat dish)
 
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{{Wikifiedrecipe}}
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== Description ==
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Inducing an international combination of real herbs, spices, and vegetables into the fresh chicken before roasting, this imperial poultry dish is great for lunch or dinner and delivers a golden and bold aroma that it relishes.
   
==Description==
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== Ingredients ==
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* 2 tsp. [[paprika]]
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* 1 tsp. [[sage]], ground
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* ½ tsp. [[dry mustard]]
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* 1 tsp. [[black pepper]]
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* 1 tsp. [[thyme]] ground
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* 2 [[garlic]] cloves finely minced
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* 1 tbsp. [[onion]], finely minced
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* 2 tsp. [[salt]]
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* ½ tsp. [[red pepper flakes]]
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* 4 tbsp. [[ginger]] root thinly sliced
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* ¼ tsp. [[lemon rind]] finely grated
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* 1 x 7 – 8 lb. fresh roasting chicken, [[hen]], or [[capon]]
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* ½ [[onion]], chopped, red, white, or yellow only
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* 2 [[carrot]], julienned
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* 1 [[celery]] rib sliced
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* ½ [[green bell pepper]], cored, seeded, and julienned
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* 1 tbsp. [[butter]]
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* 1 tsp. [[lemon juice]]
   
==Ingredients==
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== Directions ==
*2 ts [[paprika]]
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# 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.
*1 ts [[sage]] ground
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# Remove these and set them aside. In a large skillet render the bird's fat until approximately 1 tablespoon remains.
*1/2 ts dry [[mustard]]
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# Add the [[butter]], ½ teaspoon of the spice mixture, and the [[ginger]].
*1 ts [[pepper|black pepper]]
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# Saute for 2 – 3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
*1 ts [[thyme]] ground
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# Separate but do not remove the skin from the bird.
*2 ea [[garlic|garlic cloves]] finely minced
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# Inside the skin, place the cooled [[ginger]] mixture.
*1 tb [[Onion]] finely minced
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# Be sure to do all sides of the bird with this mixture.
*2 ts [[salt]]
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# Take the vegetables, mix them together with the [[lemon juice]] and the remaining spice mixture and stuff the 2 body cavities with them.
*1/2 ts [[red pepper flakes]]
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# 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 main dishes.
*4 tb [[ginger|ginger root]] thinly sliced
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[[Category:Chicken Recipes]]
*1/4 ts [[lemon]] rind finely grated
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[[Category:Dry mustard Recipes]]
*1 ea 7-8 lb roasting hen or capon
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[[Category:Recipes that need photos]]
*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==
 
#Mix the spices together in a bowl and set aside.
 
#In the chest and bidy 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 approx. 1 tablespoon remains.
 
#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.
 
#Seperate but DO NOT remove the skin from the bird.
 
#Inside the skin place the cooled [[ginger]] 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.
 
#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 Meat Dishes]]
 
 
[[Category:Sage Recipes]]
 
[[Category:Sage Recipes]]
 
[[Category:Thyme Recipes]]
 
[[Category:Thyme Recipes]]
[[Category:Mustard seeds Recipes]]
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[[Category:Garlic Recipes]]
[[Category:Recipes that need photos]]
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[[Category:Lemon peel Recipes]]
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[[Category:Onion Recipes]]
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[[Category:Carrot Recipes]]
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[[Category:Celery Recipes]]
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[[Category:Green bell pepper Recipes]]
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[[Category:Lemon juice Recipes]]
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[[Category:Ginger Recipes]]
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[[Category:Poultry Recipes]]
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[[Category:Main Dish Poultry Recipes]]
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[[Category:Main Dish Recipes]]
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[[Category:World Recipes]]
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[[Category:Herb Recipes]]
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[[Category:Vegetable Recipes]]
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[[Category:Dinner Recipes]]
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[[Category:Lunch Recipes]]
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[[Category:European Recipes]]
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[[Category:Asian Recipes]]
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[[Category:Euro-Asian Recipes]]
  +
[[Category:Georgian Recipes]]
  +
[[Category:Fruit juice Recipes]]

Latest revision as of 03:51, July 19, 2017

Description Edit

Inducing an international combination of real herbs, spices, and vegetables into the fresh chicken before roasting, this imperial poultry dish is great for lunch or dinner and delivers a golden and bold aroma that it relishes.

Ingredients Edit

Directions Edit

  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 main dishes.
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