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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. |
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== Ingredients == |
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== Ingredients == |
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* 2 tsp [[paprika]] |
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* 2 tsp. [[paprika]] |
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* 1 tsp [[sage]] ground |
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* 1 tsp. [[sage]], ground |
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* ½ tsp [[dry mustard]] |
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* ½ tsp. [[dry mustard]] |
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* 1 tsp [[black pepper]] |
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* 1 tsp. [[black pepper]] |
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* 1 tsp [[thyme]] ground |
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* 1 tsp. [[thyme]] ground |
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* 2 [[garlic]] cloves finely minced |
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* 2 [[garlic]] cloves finely minced |
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* 1 tbsp [[onion]] finely minced |
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* 1 tbsp. [[onion]], finely minced |
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* 2 tsp [[salt]] |
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* 2 tsp. [[salt]] |
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* ½ tsp [[red pepper flakes]] |
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* ½ tsp. [[red pepper flakes]] |
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* 4 tbsp [[ginger]] root thinly sliced |
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* 4 tbsp. [[ginger]] root thinly sliced |
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* ¼ tsp [[lemon rind]] finely grated |
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* ¼ tsp. [[lemon rind]] finely grated |
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* 1 x 7 – 8 lb roasting [[hen]] or [[capon]] |
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* 1 x 7 – 8 lb. fresh roasting chicken, [[hen]], or [[capon]] |
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* ½ [[onion]], chopped |
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* ½ [[onion]], chopped, red, white, or yellow only |
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* 2 [[carrot]] julienned |
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* 2 [[carrot]], julienned |
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* 1 [[celery]] rib sliced |
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* 1 [[celery]] rib sliced |
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* ½ [[green bell pepper]] cored, seeded, and julienned |
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* ½ [[green bell pepper]], cored, seeded, and julienned |
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* 1 tbsp [[butter]] |
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* 1 tbsp. [[butter]] |
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* 1 tsp [[lemon juice]] |
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* 1 tsp. [[lemon juice]] |
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== Directions == |
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== Directions == |
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# 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. |
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# In the chest and body cavities of the bird you will find some fatty deposits. |
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# Remove these and set them aside. In a large skillet render the bird's fat until approximately 1 tablespoon remains. |
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# Remove these and set them aside. |
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# In a large skillet render the bird`s fat until approximately 1 tablespoon remains. |
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# Add the [[butter]], ½ teaspoon of the spice mixture, and the [[ginger]]. |
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# Add the [[butter]], ½ teaspoon of the spice mixture, and the [[ginger]]. |
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# 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. |
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# Separate but do not remove the skin from the bird. |
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# Separate but do not remove the skin from the bird. |
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# Inside the skin place the cooled [[ginger]] mixture. |
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# Inside the skin, place the cooled [[ginger]] mixture. |
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# Be sure to do all sides of the bird with this mixture. |
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# Be sure to do all sides of the bird with this mixture. |
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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. |
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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. |
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# 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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# 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:Georgian Meat Dishes]] |
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[[Category:Chicken Recipes]] |
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[[Category:Chicken Recipes]] |
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[[Category:Dry mustard Recipes]] |
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[[Category:Dry mustard Recipes]] |
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[[Category:Dinner Recipes]] |
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[[Category:Dinner Recipes]] |
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[[Category:Lunch 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]] |
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[[Category:Georgian Recipes]] |
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[[Category:Fruit juice Recipes]] |
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
- 2 tsp. paprika
- 1 tsp. sage, ground
- ½ tsp. dry mustard
- 1 tsp. black pepper
- 1 tsp. thyme ground
- 2 garlic cloves finely minced
- 1 tbsp. onion, finely minced
- 2 tsp. salt
- ½ tsp. red pepper flakes
- 4 tbsp. ginger root thinly sliced
- ¼ tsp. lemon rind finely grated
- 1 x 7 – 8 lb. fresh roasting chicken, hen, or capon
- ½ onion, chopped, red, white, or yellow only
- 2 carrot, julienned
- 1 celery rib sliced
- ½ green bell pepper, cored, seeded, and julienned
- 1 tbsp. butter
- 1 tsp. lemon juice
Directions Edit
- 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.
- 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.
- 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.
- 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.
- 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.
