| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Georgian |
Ethnic, Georgian, Maindish, Poultry |
1 |
Chicken |
INGREDIENTS
| 2 |
t |
Paprika |
| 1 |
t |
Sage ground |
| 1/2 |
t |
Dry mustard |
| 1 |
t |
Black pepper |
| 1 |
t |
Thyme ground |
| 2 |
|
Garlic cloves finely minced |
| 1 |
T |
Onion finely minced |
| 2 |
t |
Salt |
| 1/2 |
t |
Red pepper flakes |
| 4 |
T |
Ginger root thinly sliced |
| 1/4 |
t |
Lemon rind finely grated |
| 1 |
|
7-8 lb roasting hen or capon |
| 1/2 |
|
Onion med. chopped |
| 2 |
|
Carrot julienned |
| 1 |
|
Celery rib sliced |
| 1/2 |
|
Green Bell pepper cored |
|
|
de-seeded and julienned |
| 1 |
T |
Butter <not margerine> |
| 1 |
t |
Lemon juice <fresh only> |
INSTRUCTIONS
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, 1/2 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 4 1/2 - 5 hours uncovered. ORIGIN: Oksanna Larin,
Tblisi-Georgia, circa 1995 From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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