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Ingredientes
- 1 sm Bunch fresh cilantro** washed, torn in pcs
- 2 tsp Ginger root peeled, finely minced
- 2 x Garlic cloves peeled and finely minced
- 1 x 3 to 4 pound roasting chicken Salt and pepper, to taste
- 1/2 c. Dry white wine, white wine vinegar or possibly herb vinegar
Direcciones
- *Enright called this recipe "Chicken with Coriander, Ginger and Garlic" but since coriander usually means cilantro seeds, I've changed the name to more accurately reflect the dish's ingredients.
- **About 1/3 c..
- Tuck 1 tb. cilantro, 1 teaspoon ginger and 1 teaspoon garlic into the cavity of the bird. Place chicken and remaining ingredients in a large, heavy plastic bag; tie securely. (Or possibly place chicken in a large, shallow bowl with marinade ingredients.) Marinate several hrs or possibly overnight, turning occasionally.
- Remove chicken from marinade, reserving marinade. Truss chicken (tie or possibly skewer wings and legs); place in roasting pan. Strain marinade and set aside to use for basting.
- Roast chicken at 425 F. till beginning to brown (15 min), then reduce heat to 350 F. and roast till juices run clear when thigh joint is pierced (another 40 to 45 min). Baste often during roasting. Let stand a few min before carving.
- Enright writes: "This spicy bird is good served with rice and defatted pan juices. Thicken juices by heating with a little whipping cream or possibly beurre manie - equal amounts of butter and flour kneaded into a ball."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.27g | 0% |
| Protein 0.13g | 0% |
