Slow-Roasted Hen

Seasoning mix
2 teaspoons salt
2 teaspoons Sweet paprika
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
1 teaspoon ground sage
1 teaspoon dried savory leaves
1/2 teaspoon dried mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1 (6 to 8 pound) roasting hen
3 tablespoons thinly sliced fresh ginger

1/2 medium onion peeled and quartered
1 celery rib cut in half crosswise
1/2 green bell pepper cored, seeded, and cut into 2 inch strips
2 carrots peeled and sliced in half lengthwise

Combine the seasoning mix ingredients in a small bowl

Remove but do not discard, the large, fatty deposits found inside the breast and tail cavities of the hen.

Place a 10 inch skillet over high heat and render the chicken fat until only ahout 1 tablespoon remains. Add the ginger and 1/4 teaspoon of the seasoning mix and sautee until the ginger just begins to turn hrown and soft, about 2 to 3 minutes. Remove from the heat, drain, remove any fat that may still remain, and set aside to cool.

Preheat the oven to 225 degrees.

Work your fingers between the breast meat and the skin to form pockets, and place the cooled sauteed ginger evenly inside these pockets. Sprinkle 1 tablespoon seasoning mix evenly inside the breast cavity, then place all the vegetables inside the cavity. Position the carrots last because they're the easiest to put in.

Sprinkle the remaining seasoning mix evenly over the outside of the hen. Place the hen into a large roasting pan and roast uncovered until tender and golden brown, ahout 4 to 4-1/2 hours. To test for doneness, after about 4 hours, remove the hen from the oven and run a skewer into the thickest part of the thigh along the bone. Remove the skewer and press down on the hole. If the liquid runs clear, the hen is done. If not, place the hen back into the oven and continue checking for doneness until the liquid runs clear.