CHICKEN WITH CILANTRO~ GINGER & GARLIC*

      Title: CHICKEN WITH CILANTRO~ GINGER & GARLIC*
  Categories: Harned 1994, Herb/spice, Main dish, Poultry, Rice/grains
       Yield: 4 Servings
  
       1 sm Bunch fresh cilantro**
            -- washed, torn in pieces
       2 ts Ginger root
            -- peeled, finely chopped
       2    Garlic cloves
            -- peeled and finely chopped
       1    3 to 4 lb. roasting chicken
            Salt and pepper; to taste
     1/2 c  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 0-88862-788-2.
   Electronic format by Cathy Harned.
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