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    Chicken with Orange, Lemon and Ginger


    Source of Recipe


    Internet

    List of Ingredients




    1 lemon
    1 roasting chicken, about 5 pounds
    Grated zest of 1 lemon, then lemon cut into quarters
    Grated zest of 1 orange, then orange cut into quarters
    3 tablespoons peeled and grated fresh ginger root
    Salt and freshly ground black pepper
    5 tablespoons margarine, melted, or olive oil
    4 tablespoons fresh lemon juice
    1/2 cup fresh orange juice
    3 tablespoons honey
    Orange sections for garnish

    Recipe



    Preheat an oven to 350�F.

    Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.

    Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

    Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.

    Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

    Makes 4 servings.

 

 

 


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