Georgian roasted chicken

Yield: 1 chicken

Measure Ingredient
2 teaspoons Paprika
1 teaspoon Sage ground
½ teaspoon Dry mustard
1 teaspoon Black pepper
1 teaspoon Thyme ground
2 eaches Garlic cloves finely minced
1 each 7-8 lb roasting hen or capon
½ each Onion med. chopped
2 eaches Carrot julienned
1 each Celery rib sliced
1 tablespoon Onion finely minced
2 teaspoons Salt
½ teaspoon Red pepper flakes
4 tablespoons Ginger root thinly sliced
¼ teaspoon Lemon rind finely grated
½ each Green Bell pepper cored, de-seeded, and julienned
1 tablespoon Butter <not margerine>
1 teaspoon Lemon juice <fresh only>

SPICE MIXTURE

CHICKEN & VEGETABLES

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. Ad the butter, ½ teasponnof the spice mixture, & the ginger. Saute' for 2-3 minutes, remove form the pan, and drain the ginger, & 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 & the remaining spice mixture and stuff the 2 body cavities with them. Pre-heat your oven to 250 degrees F. place the bird into a large roasting pan and roast for 4½ - 5 hours uncovered. ORIGIN: Oksanna Larin, Tblisi-Georgia, circa 1995 Submitted By DON HOUSTON On 09-24-95

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