RCI-MT.004.0414.001
Georgian Roasted Chicken
Georgian Roasted Chicken from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- 2 tsp
- sage ground1 tsp
- ½ tsp
- 1 tsp
- thyme ground1 tsp
- 2 unit
- onion finely minced1 tbsp
- 2 tsp
- ½ tsp
- ginger root thinly sliced4 tbsp
- lemon rind finely grated¼ tsp
- x 7 – 8 lb roasting hen or capon1 unit
- onion½ unitchopped
- carrot julienned2 unit
- celery rib sliced1 unit
- green bell pepper cored½ unitseeded, and julienned
- 1 tbsp
- 1 tsp
Method
1
Combine paprika, ground sage, dry mustard, black pepper, ground thyme, minced garlic, minced onion, salt, red pepper flakes, thinly sliced ginger root, and finely grated lemon rind in a small bowl to create the spice paste.
2
Pat the roasting hen dry with paper towels inside and out, then generously rub the entire bird—inside the cavity and all over the skin—with the spice paste mixture, working it carefully under the skin where possible.
3
Let the seasoned bird rest at room temperature for at least 20 minutes to allow the flavors to penetrate the meat.
4
Preheat the oven to 375°F (190°C).
5
Arrange the chopped onion, julienned carrots, sliced celery rib, and julienned green bell pepper in the bottom of a roasting pan, creating a bed for the bird.
6
Place the seasoned roasting hen breast-side up on the vegetable bed and dot the breast with butter.
1 minutes
7
Roast the hen in the preheated oven for 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh without touching bone.
90 minutes
8
Transfer the roasted hen to a cutting board and tent loosely with foil, allowing it to rest for 10 minutes before carving.
10 minutes
9
Deglaze the roasting pan by placing it over medium heat on the stovetop, scraping up browned bits with a wooden spoon, and stir in the lemon juice to create a pan sauce.
10
Carve the rested chicken and arrange on a serving platter, then pour the pan sauce with vegetables over and around the meat.