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Featured from: Adventures in Delicious
1 whole roasting chicken
2 teaspoons sea salt
1 stalk lemongrass, white portion, bruised and finely chopped (see video)
2 teaspoons minced ginger
1 clove minced garlic
2 tablespoons butter
2 tablespoons coconut oil
1 cinnamon stick
2 whole star anise
1 handful cilantro with stems attached
Zest of ½ kaffir lime
Zest of 1 Buddha’s hand or 2 meyer lemons
2 kaffir lime leaves
6 slices of ginger
1 stalk lemongrass, the white portion, bruised (see video)
8 cloves garlic with skin left on
1 Thai chili pepper or 1 teaspoon red or green curry paste (or both if you like extra spice!)
1 can coconut milk
Chopped cilantro, to garnish
Chopped Thai basil, to garnish
In a small bowl make a paste of the sea salt, black pepper, 1 teaspoon minced lemongrass, the minced ginger, 1 clove minced garlic, and 1 tablespoon of the coconut oil. Set aside.
Rinse and thoroughly dry your chicken. Gently run your fingers under the skin of the chicken breasts and rub some of the paste mixture under the skin of the chicken. Next carefully make a small cut in each thigh and rub paste under the skin of the chicken legs and thighs as well. Set the bird aside.
When ready to cook the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the coconut oil. Place the chicken in the pot and brown it on all sides using a pair of tongs to turn the chicken, this should take about 5 to 10 minutes. Once browned remove the chicken from the pan and place it on a plate, pour off most of the fat in the pot.
Place the chicken back into the pot breast side up and add to the pot the cinnamon stick, star anise, cilantro, citrus zest, ginger, bruised lemongrass, garlic, thai chili and or curry paste and coconut milk. Cook covered for one hour, basting every 20 minutes. After an hour has past remove the lid and cook uncovered for 30 additional minutes. The chicken is done when its temperature reaches 165°F and the meat is tender and easily falling off the bones.
Remove the chicken from the pot and set aside to carve. If you like you can serve the sauce atop the chicken as is or you can strain the sauce from the solids in the pan. Place the sauce in a sauce pan and slightly reduce to thicken over medium high heat.
I like to serve this with rice and wilted bok choy seasoned with toasted sesame oil, soy sauce and red pepper flakes.
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