My version of lemongrass roasted chicken

March 5, 2022

Hello my lovely Read friends!!

Hope weekend is treating you well and that you are having a great time!

Saturday is usually my busiest day of the week. It is the day when deliveries and restocking of items in the display rack of my store take place, however, no matter how busy my day is I was able to find time to cook something for dinner. Something that I don't usually do during Saturdays.

I guess it's because my oven is still new and I'm still excited to use it. haha So out of the blue I sent someone to the market this morning to buy the ingredients for me.

I've already checked some recipes online and have an idea of what I want to make. This time, I'm going to try to roast a lemongrass roasted chicken. It's not actually new to me as I was using turbo broiler before if I want a roasted chicken but this time I want it oven roast and I'm also trying a new recipe. I did combine two recipes that I saw today and let's see what will happen.

Ingredients:
1 whole chicken (about 1kg.)
2 stalks of lemongrass (1 stalk for marinade; 1 stalk to put inside the chicken)
1 head garlic, peeled and pounded
1 thumb-size ginger, peeled and crushed
1-quart buttermilk
3 tablespoons fish sauce
2 tablespoons brown sugar
1 whole white onion sliced
1 lemon quartered
1 head garlic, halved crosswise
1 teaspoons salt
1 teaspoon pepper

Instructions:

Rinse the chicken well and remove any gizzards or innards in the cavity, if any. Drain well and pat dry.

Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece.

In a food processor or blender, process lemongrass, garlic, and ginger for about 1 to 2 minutes or until resembling a coarse paste. Add salt and pepper and massage the mixture on the chicken, including the cavity.

In a large container, combine buttermilk, fish sauce, and sugar. After mixing the ingredients add chicken and make sure that it is well covered by the mixture.

The standard marinating time is to at least marinate the chicken in the refrigerator for at least 4 hours or overnight for best results. But what I did was I marinated the chicken for 5 hours and turn the chicken every few hours to evenly infuse with flavor.

After 5 hours, drain chicken from the marinade and scrape off any stray herbs, and pat dry. Put the lemon wedges, remaining garlic, and a stalk of lemongrass.

Arrange breast-side up on a roasting pan or baking pan. Bake in a 450 F oven for about 15 mins and lower the temp to 350 F for another 1 1/2 hours or until skin is golden and crisp. You can also use a thermometer inserted in the thickest part of the chicken to make sure that it's evenly cooked. The temp of the inside should be 165 F.

Remove from oven and let rest for about 7 to 10 minutes before slicing.

Serve hot with your favorite gravy

The roasted chicken didn't last long on our table. Was it tasty? I guess so because everyone got a slice and nothing was left on the serving plate except the onions that were at the bottom of the chicken. haha, It was so tender that you don't need a knife to slice it off. I think next time instead of 1 whole lemon, I'll just use half and for the chicken bed of onions to lessen the juices or maybe I'll just use a wire rack so the juices will not get stuck with the chicken.

Was it a success? Oh yes, I think it was a success. The color is perfect for me. The crispness of the skin is just right and everybody loves it. And that is what's important to me.

Sources:
Kawaling Pinoy
Inspired taste

And if you have come this far... Thank you for sharing your time with me.

©Eylz2021|#ClubBrokeBCH

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