Roast Chicken With Lemon Grass Recipes

ROAST CHICKEN WITH LEMON GRASS

Steps:

• If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
• Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
• Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).

THAI LEMONGRASS ROAST CHICKEN

Steps:

• In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
• Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
• About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

ROASTED LEMONGRASS CHICKEN

Steps:

• Preheat oven to 350°F.
• Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
• Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
• Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
• *Available in the Asian foods section of many supermarkets and at Asian markets.
• **Available in the produce section of many supermarkets and at Asian markets.

LEMONGRASS WHOLE ROASTED CHICKEN

Steps:

• Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
• Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice).
• Sauce:.
• Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

CHICKEN ROASTED WITH LEMONGRASS AND GARLIC

Steps:

• Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
• Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
• Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
• *Available at Asian markets, specialty foods stores, and some supermarkets.

ROASTED LEMONGRASS CHICKEN WITH SWEET LIME SAUCE

Steps:

• Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the onion, garlic, galangal/ginger, and chili.
• Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.
• Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.
• Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.
• Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.
• Add 1/4 cup water to the roaster/pan in and around the chicken.
• Cover and set in the middle of your oven to bake 45 minutes.
• Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).
• Top with slices of fresh lime and chili, if desired, or just serve as is.
• Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.
• While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
• Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
• Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!

CHICKEN WITH LEMON GRASS

Steps:

• Boil the chicken stock with the lemon grass, chopped ginger, garlic and chilli for 20 minutes. Once infused strain the liquid, retaining only the stock and discarding any solids.
• Poach the chicken in this broth with the star anise until chicken is cooked through.
• Once cooked, remove the chicken from the broth and keep warm whilst reducing the stock by half. Season with a dash of lime juice.
• Meanwhile prepare and cook the Tilda Basmati rice. For best results, soak the rice for 30 minutes before cooking. After soaking, bring a pan of water (one measure rice: two measures water) to boil and stir in the rice. Return to boil, cover and simmer for 10 minutes. Once cooked add the lime juice, lime zest and fresh chopped coriander and cover with cling film. Allow to infuse until ready to serve.
• Stir fry the vegetables and season with a dash of soy sauce and a little grated ginger.
• To serve, place the chicken on top of the stir fried vegetables, alongside the infused Tilda Basmati rice. Finally, spoon a little stock over the dish and serve.