from
Food & Wine, April 2008
Makes 4 servings
Ingredients:
2 tablespoons unsalted butter, softened
1 garlic clove minced
1 tablespoon grated ginger
Salt
Black pepper
One 4-pound chicken, at room temperature
12 thin ginger slices
4 garlic cloves
2 Serrano chiles, seeded and thinly sliced
1 onion, quartered
1 lime, quartered
½ cup chicken stock or low sodium broth
1 tablespoon Asian fish sauce
Procedure:
1.
Preheat the oven to 425° and position a rack in the lower
third of the oven. In a bowl, mix the butter with the minced garlic and grated
ginger. Season with salt and pepper.
2.
Pat the chicken dry. Rub half of the garlic-ginger butter
under the skin and the rest over the chicken; season with salt and pepper.
3.
Set the chicken breast-side-up on a rack in a roasting pan.
Scatter the ginger slices, garlic cloves, chiles, onion and lime. Add ½ cup
water. Roast for 30 minutes, until the breast is form and just beginning to
brown in spots. Using tongs, turn the chicken breast-side-down and roast for 20
minutes more, until the skin is lightly browned.
4.
Using tongs, turn the chicken breast-side-up. Add another ½
cup of water. Roast for about 20 minutes longer, until an instant-read
thermometer inserted in the inner thigh registers 175° to 180°.
5.
Tilt the chicken to drain the juices in the pan; transfer
the bird to a cutting board. Remove the rack from the pan and spoon off the
fat. Set the pan over high heat. Add the stock and cook, scraping up any
browned bits. Press the lime to release the juices. Carve the chicken and pass
the chunky jus at the table.
Wine Pairing: Aromatic Riesling: 2006 Hogue