Description[edit | edit source]

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 | edit source]

Directions[edit | edit source]

  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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