(Pollo Arrosto All'Arancia, Limone, e Zenzero)

　　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?

　　

Ingredients

Makes 4 servings

　　1 lemon

　　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

　　

Step 1

Preheat an oven to 350ºF.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.

　　

Step 5

Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

　　Cucina Ebraica: Flavors of the Italian Jewish Kitchen

　　Chronicle Books