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 Cuisines > Georgian cuisine > Search results
Georgian roasted chicken
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

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.  
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