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Ingredientes
- 2 tsp Paprika
- 1 tsp Sage grnd
- 1/2 tsp Dry mustard
- 1 tsp Black pepper
- 1 tsp Thyme grnd
- 2 x Garlic cloves finely chopped
- 1 Tbsp. Onion finely chopped
- 2 tsp Salt
- 1/2 tsp Red pepper flakes
- 4 Tbsp. Ginger root thinly sliced
- 1/4 tsp Lemon rind finely grated
- 1 x 7-8 lb roasting hen or possibly capon
- 1/2 x Onion med. minced
- 2 x Carrot julienned
- 1 x Celery rib sliced
- 1/2 x Green Bell pepper cored, de-seeded, and julienned
- 1 Tbsp. Butter (not margerine)
- 1 tsp Lemon juice (fresh only)
Direcciones
- 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 till approx. 1 Tbsp. remains. Ad the butter, 1/2 teasponnof the spice mix, & the ginger. Saute/fry' for 2-3 min, remove form the pan, and drain the ginger, & set aside. Seperate but Don't remove the skin from the bird. Inside the skin place the cooled ginger mix. Be sure to do all sides of the bird with this mix. Take the vegetables, mix them together with the lemon juice & the remaining spice mix 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 hrs uncovered.
- Larin, Tblisi-Georgia, circa 1995
