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* 4 tbsp [[ginger]] root thinly sliced |
* 4 tbsp [[ginger]] root thinly sliced |
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* ¼ tsp [[lemon rind]] finely grated |
* ¼ tsp [[lemon rind]] finely grated |
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− | * 1 x 7 |
+ | * 1 x 7 – 8 lb roasting [[hen]] or [[capon]] |
* ½ [[onion]], chopped |
* ½ [[onion]], chopped |
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* 2 [[carrot]] julienned |
* 2 [[carrot]] julienned |
Revision as of 20:59, 24 January 2011
Ingredients
- 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 roasting hen or capon
- ½ onion, chopped
- 2 carrot julienned
- 1 celery rib sliced
- ½ green bell pepper cored, seeded, and julienned
- 1 tbsp butter
- 1 tsp lemon juice
Directions
- 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.
- Pre-heat the oven to 250°F place the bird into a large roasting pan and roast for 4½ – 5 hours uncovered.