The food lab better home cooking through science ( PDFDrive ) 732

SPICYLEMONGRASSAND-TURMERICRUBBEDROAST
CHICKEN
Lemongrass and turmeric give this roast chicken a deep
color and wonderful aroma. It’s a little spicy, a little
sweet, and very flavorful—even more so if you serve it
with the chile sauce. You can use either roast chicken
methodforthisrecipe.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernightasdescribedhere.
SERVES3OR4
1stalklemongrass
2teaspoonsgratedfreshginger
2mediumclovesgarlicmincedorgratedonamicroplane
(about2teaspoons)
1tablespoonmincedshallot(about½smallshallot)
1smallfreshgreenThaichileor½serranochile
1teaspoongroundturmeric
2teaspoonskoshersalt


1teaspoonbrownsugar
1tablespoonvegetableorcanolaoil
1wholechicken,3½to4pounds,butterfliedaccordingto
thedirectionshere,ifdesired
1recipeThai-StyleSweetChileSauce(recipefollows;
optional)
1. Trim off the bottom ½ inch of the lemongrass stalk and
discard.Locatetheplacewheretheouterleavesbeginto
turn dry, about 4 inches up from the base, and cut them
off. Discard any remaining dry outer leaves. Roughly
chopthetenderlemongrasscoreandaddtothebowlofa

food processor. Add the ginger, garlic, shallot, chile,
turmeric,salt,sugar,andoilandprocess,scrapingdown
thesidesasnecessary,untilapasteisformed.
2. Separate the chicken skin from the breasts (seehere).
Spreadthechilemixtureevenlyalloverthechickenand
under the skin. Roast according to either recipe (here or
594), skipping step 2. Serve with the chile sauce if
desired.

Thai-StyleSweetChileSauce
NOTE: If you can’t find fresh chiles, 2 teaspoons red
pepperflakescanbeusedintheirplace.
MAKESABOUT½CUP
2mediumclovesgarlic,mincedorgratedonamicroplane
(about2teaspoons)