Georgian Roasted Chicken

Chicken Recipes 'To-Go'

Roast Chicken Recipes

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Ingredients:

SPICE MIXTURE

2 tsp paprika
1 tsp sage ground
1/2 tsp dry mustard
1 tsp black pepper
1 tsp thyme ground
2 each garlic cloves finely minced
1 tbsp onion finely minced
2 tsp salt
1/2 tsp red pepper flakes
4 tbsp ginger root thinly sliced
1/4 tsp lemon rind finely grated

CHICKEN & VEGETABLES

1 each 7-8 lb roasting hen or capon
1/2 each onion med. chopped
2 each carrot julienned
1 each celery rib sliced
1/2 each green bell pepper cored, de-seeded,, and julienned
1 tbsp butter <not margerine>
1 tsp lemon juice <fresh only>

Instructions:

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

Servings: 1

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)