GEORGIAN ROASTED CHICKEN

• ---------------CHICKEN & VEGETABLES-------------------------
• 1 ea 7 -8 lb roasting hen or capon
• 1 /2 ea Onion med. chopped
• 2 ea Carrot julienned
• 1 ea Celery rib sliced
• 1 /2 ea Green Bell pepper cored,
• -de-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. 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