Roast Chicken with Orange, Lemon and Ginger - meat
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?"
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
Makes 4 servings.
Cucina Ebraica: Flavors of the Italian Jewish Kitchen Joyce