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(This is not a Georgian meat dish)
 
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{{Wikifiedrecipe}}
 
 
 
== Description ==
 
== Description ==
  +
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 ==
 
== Ingredients ==
* 2 ts [[paprika]]
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* 2 tsp. [[paprika]]
* 1 ts [[sage]] ground
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* 1 tsp. [[sage]], ground
* 1/2 ts dry [[mustard]]
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* ½ tsp. [[dry mustard]]
* 1 ts [[black pepper]]
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* 1 tsp. [[black pepper]]
* 1 ts [[thyme]] ground
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* 1 tsp. [[thyme]] ground
* 2 ea [[garlic|garlic cloves]] finely minced
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* 2 [[garlic]] cloves finely minced
* 1 tb [[Onion]] finely minced
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* 1 tbsp. [[onion]], finely minced
* 2 ts [[salt]]
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* 2 tsp. [[salt]]
* 1/2 ts [[red pepper flakes]]
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* ½ tsp. [[red pepper flakes]]
* 4 tb [[ginger|ginger root]] thinly sliced
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* 4 tbsp. [[ginger]] root thinly sliced
* 1/4 ts [[lemon]] rind finely grated
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* ¼ tsp. [[lemon rind]] finely grated
* 1 ea 7-8 lb roasting hen or capon
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* 1 x 78 lb. fresh roasting chicken, [[hen]], or [[capon]]
* 1/2 ea [[Onion]], chopped
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* ½ [[onion]], chopped, red, white, or yellow only
* 2 ea [[carrot]] julienned
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* 2 [[carrot]], julienned
* 1 ea [[celery]] rib sliced
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* 1 [[celery]] rib sliced
* 1/2 ea green [[bell pepper]] cored, seeded, and julienned
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* ½ [[green bell pepper]], cored, seeded, and julienned
* 1 tb [[butter]]
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* 1 tbsp. [[butter]]
* 1 ts [[lemon juice]]
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* 1 tsp. [[lemon juice]]
  +
 
== Directions ==
 
== Directions ==
# Mix the spices together in a bowl and set aside.
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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.
# 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 approximately 1 tablespoon remains.
# Remove these and set them aside.
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# Add the [[butter]], ½ teaspoon of the spice mixture, and the [[ginger]].
# In a large skillet render the bird`s fat until approx. 1 tablespoon remains.
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# Saute for 2 3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
# Add the [[butter]], 1/2 teaspoon of the spice mixture, and the [[ginger]].
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# Separate but do not remove the skin from the bird.
# Saute for 2–3 minutes, remove form the pan, and drain the [[ginger]], and set aside.
+
# Inside the skin, place the cooled [[ginger]] mixture.
# 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.
 
# 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.
+
# 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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[[Category:Chicken Recipes]]
[[Category:Georgian Meat Dishes]]
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[[Category:Dry mustard Recipes]]
[[Category:Georgian Recipes]]
 
[[Category:Mustard seed Recipes]]
 
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]
 
[[Category:Sage Recipes]]
 
[[Category:Sage Recipes]]
 
[[Category:Thyme Recipes]]
 
[[Category:Thyme Recipes]]
  +
[[Category:Garlic Recipes]]
  +
[[Category:Lemon peel Recipes]]
  +
[[Category:Onion Recipes]]
  +
[[Category:Carrot Recipes]]
  +
[[Category:Celery Recipes]]
  +
[[Category:Green bell pepper Recipes]]
  +
[[Category:Lemon juice Recipes]]
  +
[[Category:Ginger Recipes]]
  +
[[Category:Poultry Recipes]]
  +
[[Category:Main Dish Poultry Recipes]]
  +
[[Category:Main Dish Recipes]]
  +
[[Category:World Recipes]]
  +
[[Category:Herb Recipes]]
  +
[[Category:Vegetable Recipes]]
  +
[[Category:Dinner Recipes]]
  +
[[Category:Lunch Recipes]]
  +
[[Category:European Recipes]]
  +
[[Category:Asian Recipes]]
  +
[[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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