Recipe - Chicken With Cilantro Ginger And Garlic

1 small Bunch fresh cilantro**
washed, torn in pieces
2 teaspoon Ginger root
peeled, finely chopped
2 Garlic cloves
peeled and finely chopped
1 3 to 4 lb. roasting chicken
Salt and pepper; to taste
One half cup Dry white wine, white wine
vinegar or herb vinegar

*Enright called this recipe "Chicken with Coriander, Ginger and Garlic" but
since coriander usually means cilantro seeds, I've changed the name to more
accurately reflect the dish's ingredients.

**About 1/3 cup.

Tuck 1 tb. cilantro, 1 tsp. ginger and 1 tsp. garlic into the cavity of the
bird. Place chicken and remaining ingredients in a large, heavy plastic
bag; tie securely. (Or place chicken in a large, shallow bowl with marinade
ingredients.) Marinate several hours or overnight, turning occasionally.

Remove chicken from marinade, reserving marinade. Truss chicken (tie or
skewer wings and legs); place in roasting pan. Strain marinade and set
aside to use for basting.

Roast chicken at 425 F. until beginning to brown (15 minutes), then reduce
heat to 350 F. and roast until juices run clear when thigh joint is pierced
(another 40 to 45 minutes). Baste often during roasting. Let stand a few
minutes before carving.

Enright writes: "This spicy bird is good served with rice and defatted pan
juices. Thicken juices by heating with a little whipping cream or beurre
manie equal amounts of butter and flour kneaded into a ball."

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 35. ISBN 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini