Yield: 4 servings
|1 small||Bunch fresh cilantro** washed, torn in pieces|
|2 teaspoons||Ginger root peeled, finely chopped|
|2||Garlic cloves peeled and finely chopped|
|1||3 to 4 lb. roasting chicken|
|Salt and pepper; to taste|
|½ cup||Dry white wine, white wine vinegar or herb vinegar|
*Enright called this recipe "Chicken with Coriander, Ginger and Garlic" but since coriander usually means cilantro seeds, I've changed the name to more accurately reflect the dish's ingredients.
**About ⅓ cup.
Tuck 1 tb. cilantro, 1 tsp. ginger and 1 tsp. garlic into the cavity of the bird. Place chicken and remaining ingredients in a large, heavy plastic bag; tie securely. (Or place chicken in a large, shallow bowl with marinade ingredients.) Marinate several hours or overnight, turning occasionally.
Remove chicken from marinade, reserving marinade. Truss chicken (tie or skewer wings and legs); place in roasting pan. Strain marinade and set aside to use for basting.
Roast chicken at 425 F. until beginning to brown (15 minutes), then reduce heat to 350 F. and roast until juices run clear when thigh joint is pierced (another 40 to 45 minutes). Baste often during roasting. Let stand a few minutes before carving.
Enright writes: "This spicy bird is good served with rice and defatted pan juices. Thicken juices by heating with a little whipping cream or beurre manie - equal amounts of butter and flour kneaded into a ball." From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 35. ISBN 0-88862-788-2. Electronic format by Cathy Harned.