No edit summary |
(remove placeholder, add category) |
||
Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
+ | |||
− | [[Image:image.jpg|right|thumb|]] |
||
==Description== |
==Description== |
||
Line 15: | Line 15: | ||
*4 tb [[ginger root]] thinly sliced |
*4 tb [[ginger root]] thinly sliced |
||
*1/4 ts [[lemon]] rind finely grated |
*1/4 ts [[lemon]] rind finely grated |
||
− | *1 ea 7-8 |
+ | *1 ea 7-8 lb roasting hen or capon |
*1/2 ea [[Onion]], chopped |
*1/2 ea [[Onion]], chopped |
||
*2 ea [[carrot]] julienned |
*2 ea [[carrot]] julienned |
||
Line 28: | Line 28: | ||
#In a large skillet render the bird`s fat until approx. 1 tablespoon remains. |
#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]]. |
#Add the [[butter]], 1/2 teaspoon of the spice mixture, and the [[ginger]]. |
||
− | #Saute for |
+ | #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. |
#Seperate 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 4 1/2 |
+ | #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 Recipes]] |
||
[[Category:Georgian Meat Dishes]] |
[[Category:Georgian Meat Dishes]] |
||
− | [[Category: |
+ | [[Category:Red pepper flakes Recipes]] |
− | [[Category: |
+ | [[Category:Paprika Recipes]] |
− | [[Category: |
+ | [[Category:Sage Recipes]] |
− | [[Category: |
+ | [[Category:Thyme Recipes]] |
− | [[ |
+ | [[Category:Red pepper flakes Recipes]] |
− | [[ |
+ | [[Category:Garlic Recipes]] |
− | [[ |
+ | [[Category:Pepper Recipes]] |
− | [[ |
+ | [[Category:Lemon juice Recipes]] |
− | [[ |
+ | [[Category:Sweet pepper Recipes]] |
− | [[ |
+ | [[Category:Ginger Recipes]] |
− | [[ |
+ | [[Category:Paprika Recipes]] |
− | [[ |
+ | [[Category:Mustard seeds Recipes]] |
− | [[ |
+ | [[Category:Butter Recipes]] |
− | [[ |
+ | [[Category:Celery Recipes]] |
− | [[ |
+ | [[Category:Carrot Recipes]] |
− | [[ |
+ | [[Category:Thyme Recipes]] |
− | [[ |
+ | [[Category:Lemon Recipes]] |
− | [[ |
+ | [[Category:Onion Recipes]] |
− | [[ |
+ | [[Category:Salt Recipes]] |
− | [[ |
+ | [[Category:Sage Recipes]] |
+ | [[Category:Recipes that need photos]] |
Revision as of 08:20, 6 January 2010
Description
Ingredients
- 2 ts paprika
- 1 ts sage ground
- 1/2 ts dry mustard
- 1 ts black pepper
- 1 ts thyme ground
- 2 ea garlic cloves finely minced
- 1 tb Onion finely minced
- 2 ts salt
- 1/2 ts red pepper flakes
- 4 tb ginger root thinly sliced
- 1/4 ts lemon rind finely grated
- 1 ea 7-8 lb roasting hen or capon
- 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.