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Lemon-Ginger Chicken

1 large frying chicken or small roasting chicken (2.5 - 3 kg)
2 lemons
2 tbsp grated ginger
4 slices ginger
2 tbsp butter
1/4 cup soy sauce
1/2 cup amber coloured beer or ale
lots of freshly ground black pepper
handful celery leaves

Rinse the chicken and pat it dry. Place the chicken in a roasting
pan. Squeeze the juice of one lemon over the chicken. Tip the
chicken up on its rear end and squeeze the juice of half a lemon
into the cavity. Lay the chicken down again. Place the celery
leaves and the slices of ginger in the cavity. Rub the grated ginger
all over the chicken's skin. Melt the butter and pour it over the

Squeeze the juice of the last half of the lemon over the chicken.
Cut up the lemon peel so you have eight pieces (four from each
lemon). Place four pieces in the cavity. Place one piece under each
chicken elbow and one piece between each leg and the chicken body.
Place the chicken in a 350F oven and bake 20 minutes. Pour the soy
sauce and the sherry over the chicken and bake another 20 minutes.
Now baste the chicken with the pan juices and bake another 20
minutes. Baste again. Bake 20 more minutes (a total of 80 minutes,
so far). The chicken is probably done now, but if not, bake it a
little longer until it is.

If I felt like it, I might make a suace from the pan juices and 1
cup beer, cooked down 50%. Or maybe not. I sort of like to save
the pan juices for the stock.


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