Roasted chicken with lemongrass

Roasted chicken with lemongrass

By
From
Encyclopedia of Food and Cookery
Serves
4-5

Ingredients

Quantity Ingredient
1 large chicken, preferably free-range
2 lemongrass stems, outer leaves removed, thinly sliced
20g coriander leaves, finely chopped
2 garlic cloves, finely chopped
1 lemon, finely zested
2 tablespoons olive oil
45g fresh coriander sprigs
freshly ground black pepper
250ml dry white wine
250ml chicken stock

Method

  1. Rinse the chicken well inside and out and dry with paper towels. In a small bowl, mix half the sliced lemongrass, the chopped coriander, garlic, lemon zest and 1 tablespoon olive oil. Gently lift the skin (being careful not to break it) from the neck end of the chicken and spread the lemongrass mixture over the flesh. Place the whole lemon inside the cavity with the remaining sliced lemongrass, and coriander sprigs, and tie the chicken into a neat shape with string.
  2. Place the chicken on a rack in a roasting tin and rub the remaining olive oil onto the skin. Season with pepper. Pour in the wine and chicken stock. Place the chicken in a preheated moderate oven and roast for 1½–2 hours, basting every 15 minutes. Remove the chicken from the oven and rest for 10 minutes before serving.
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