m (Robot: Changing Category:Mustard seeds Recipes) |
m (clean up, replaced: black pepper → black pepper) |
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Line 7: | Line 7: | ||
* 1 ts [[sage]] ground |
* 1 ts [[sage]] ground |
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* 1/2 ts dry [[mustard]] |
* 1/2 ts dry [[mustard]] |
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− | * 1 ts [[ |
+ | * 1 ts [[black pepper]] |
* 1 ts [[thyme]] ground |
* 1 ts [[thyme]] ground |
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* 2 ea [[garlic|garlic cloves]] finely minced |
* 2 ea [[garlic|garlic cloves]] finely minced |
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Line 21: | Line 21: | ||
* 1/2 ea green [[bell pepper]] cored, seeded, and julienned |
* 1/2 ea green [[bell pepper]] cored, seeded, and julienned |
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* 1 tb [[butter]] |
* 1 tb [[butter]] |
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− | * 1 ts [[lemon juice]] |
+ | * 1 ts [[lemon juice]] |
== Directions == |
== Directions == |
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− | # Mix the spices together in a bowl and set aside. |
+ | # 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. |
+ | # In the chest and bidy cavities of the bird you will find some fatty deposits. |
− | # Remove these and set them aside. |
+ | # Remove these and set them aside. |
− | # 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 2–3 minutes, remove form the pan, and drain the [[ginger]], and set aside. |
+ | # 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 – 5 hours uncovered. |
# Pre-heat the oven to 250 F place the bird into a large roasting pan and roast for 4 1/2 – 5 hours uncovered. |
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Revision as of 03:18, 6 December 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.