June 7th, 2009


Lemon-Ginger Chicken 1.0

This is what I made for supper today. It turned out very mild. Since I love ginger heat, I will probably revisit this recipe in a more dramatic form later. But it was very tasty done this way, so I present it here for people who prefer mild food.

Lemon-Ginger Chicken 1.0

2 cups chicken stock
1 whole chicken (3-4 pounds)
1 tablespoon lemon juice
black pepper
3 carrots
1 sweet onion
4 cubes frozen grated ginger root
1 teaspoon fresh lemon thyme


Pour the chicken stock into a crock pot and turn on Low.

Rinse the chicken and pat dry. (If there are giblets, remove them and save for some other purpose; they aren’t needed for this recipe.) Place the chicken into the crock pot, breast side up. Pour 1 tablespoon lemon juice over the chicken. Grind black pepper over the chicken.

Peel three carrots and cut each into 4-5 large chunks. Peel 1 onion and cut it into chunks. Add the vegetables to the crock pot. Tuck one cube of frozen ginger inside the chicken and arrange the others outside it. Cook on Low for about 3 hours.

Gather 8-10 sprigs of lemon thyme, enough to make a teaspoon of leaves. Rinse or brush the thyme clean, then strip the leaves off the stems and sprinkle them over the chicken and vegetables. Cook on Low for another 3-4 hours, until chicken is thoroughly done and carrots are tender when poked with a fork.

Serves 3-4 people.


If you don’t have chicken stock, a can of chicken broth – or even water and chicken boullion – would also work.

Freshly ground black pepper has more flavor than pre-ground does. Since this recipe doesn’t use a lot of spices, the extra flavor helps.

I used a moderate amount of vegetables because I wasn’t expecting a large crowd for supper. One onion is plenty but you could add more carrots.

Ginger root doesn’t last long in the refrigerator, so extra can be grated and frozen in an ice cube tray. It loses most of its heat but retains a nice gingery flavor.

Any lemon-flavored herb(s) should work in this recipe: lemon thyme, lemon balm, sorrel, lemongrass, etc. You may want to vary the amount based on the strength of the flavor. Substitute dried herb(s) if you can’t get fresh. Another possibility would be to use lemon pepper.

This recipe resulted in chicken that fell apart when lifted from the crock pot, with a very mild flavor. The carrots picked up a spritely flavor from the ginger.

Next time, consider using ginger paste or fresh ginger; mix that with lemon juice and maybe some honey for a marinade.