🍗 Lemongrass & tumeric roast hen
I actually preferred the best way the final spatchcock hen turned out so I believed I would experiment with an Asian flavour profile. On weekdays I like meals that I can marinate the night time earlier than and simply throw within the oven and overlook about.
What you may want:
1 entire hen (~Three lbs) spatchcocked (test my spotlight 👆)
1 knob ginger, minced
Four cloves garlic, minced
1/Four onion, diced
2 chilies, chopped
Four tbsp lemongrass (recent or frozen – I take advantage of frozen for comfort )
2 tbsp nakednaturalfoods soy free sauce
2 tbsp redboatfishsauce
2 tbsp honey (extra to complete)
1 tbsp impartial oil (grapeseed/avocado)
1 tbsp tumeric
half tbsp sesame oil
Salt & pepper to style
Lime wedge, ganish
1. Combine all the pieces collectively and canopy your hen. Refrigerate over night time (or minimal Four hours).
2. Preheat oven to 400F and bake for 40 minutes making certain to scrape off a lot of the onion/ginger/garlic.
3. Take away hen and drizzle over extra honey then return to oven for one more 5 minutes (or till inside temperature reaches 165F).
4. Squeeze over recent lime to serve.
The recipe was tweaked based mostly on what I would do otherwise subsequent time to boost the flavour. The tumeric over powered the lemongrass once I used solely 2 tbsp and I do not assume it’d damage so as to add fish sauce 😊