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Posted by : Roast Chicken w/Orange, Lemon & Ginger - meat Ruth Heiges
Joyce Goldstein writes: "Ginger arrived in Italy with Arabic traders or
North African Jewish immigrants, so it's likely that this is a Sicilian or
Livornese recipe. Most Italians would use ground ginger, but since fresh
ginger is so plentiful at our markets, why not use it?"
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
(Pollo Arrosto All'Arancia, Limone, e Zenzero)
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
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.
Cucina Ebraica: Flavors of the Italian Jewish Kitchen
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