Ingredients:2 ts paprika1 ts sage ground1/2 ts dry mustard1 ts black pepper1 ts thyme ground2 ea garlic cloves finely minced1 tb onion finely minced2 ts salt1/2 ts red pepper flakes4 tb ginger root thinly sliced1/4 ts lemon rind finely grated1 ea 7-8 lb roasting hen or capon1/2 ea onion, chopped2 ea carrot julienned1 ea celery rib sliced1/2 ea green bell pepper cored, seeded, and julienned1 tb butter1 ts lemon juiceDirections: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
Labels: http://cookbook.rin.ru/
Post a Comment
Newer Post Older Post Home
0 comments:
Post a Comment