Russian 
Russian Information Network
Desserts Meat Seafood Beverages Appetizers Poultry Batch
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Georgian cuisine > Search results
Georgian roasted chicken
Ingredients:
2 ts paprika
1 ts sage ground
1/2 ts dry mustard
1 ts black pepper
1 ts thyme ground
2 ea 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 ea 7-8 lb roasting hen or capon
1/2 ea onion, chopped
2 ea carrot julienned
1 ea celery rib sliced
1/2 ea green bell pepper cored, seeded, and julienned
1 tb butter
1 ts lemon juice

Directions:
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. Add the butter, 1/2 teaspoon of the spice mixture, and the ginger. Saute for 2-3 minutes, remove form the pan, and drain the ginger, and 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 and the remaining spice mixture and stuff the 2 body cavities with them. Pre-heat the oven to 250 F place the bird into a large roasting pan and roast for 4 1/2 - 5 hours uncovered.  
rating: 135to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * [email protected]