| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Georgian |
Ethnic, Georgian, Poultry, Maindish |
1 |
Chicken |
INGREDIENTS
| 2 |
ts |
Paprika |
| 1 |
ts |
Sage ground |
| 1/2 |
ts |
Dry mustard |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Thyme ground |
| 2 |
|
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 |
|
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 |
tb |
Butter <not margerine> |
| 1 |
ts |
Lemon juice <fresh only> |
INSTRUCTIONS
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, 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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