Uncle Boon's Thai roast chicken , sort of ?!
I went to the supermarket last time and lurked at the deli section , saw the price of some cheeses and cringed . Then the wonderful aroma suddenly hit my senses , I saw some whole roast chicken and my mouth suddenly waters . I didn't buy it of course and just settled for a chicken sandwich . Still thinking about those roasted deliciousness and thought maybe it's time to make it myself . Fresh chicken here is a bit steep , 3 pounds for $150 up and instead of buying fresh , which I only buy once in a blue moon , I bought the chilled one for this roast .
I've been eyeing several recipes and settled for this Thai-style version . I didn't know about Uncle Boons until I Googled it , yeah , go Google it yourself lol The coconut cream and the kaffir lime leaves rub sounds really good while I was checking out the list . It says that brined chicken and the coconut rub before roasting makes the skin yields a golden , crackly skin . I'm not so sure about the crackly skin but this was the best chicken I've eaten so far ! Succulent and delightfully flavorful , even the bones tastes good ! I placed some lemongrass and limes inside the cavity and they added another layer of flavor . Initially , I was planning to make a dipping sauce ( soy sauce , lime juice , rice vinegar and chopped fresh chillies ) but a generous drizzle of lime is all you need . I used the rotisserie function of our oven and the continuous turning of the spit makes the skin turned golden all over , or nearly .
Please check original recipe @ Food and Wine
Chicken brine :
2 teaspoons coriander seeds
2 teaspoons black peppercorns
75 grams Chinese brown ( slab ) sugar
3 tablespoons Thai fish sauce
5 cloves garlic , skin-on , smashed
6 kaffir lime leaves
3 tablespoons coarse salt
2 teaspoons chilli flakes
7 cups water
* Place all ingredients above in a saucepan and bring just into a simmer , stirring from time to time to dissolve the sugar .Cool completely and transfer to a container or a mixing bowl large enough to hold a whole chicken .
1 kg chicken
2 stalks lemongrass , cut in half and smash the white part
1 lime and 5 calamansi ( or 3 limes )
* Rub some coarse salt all over the chicken so as the cavity , rinse well and pat dry thoroughly with paper towels . Add chicken to the brine , cover with foil and put a plate on top to keep chicken submerge . Chill in the fridge for 6 hours or overnight .
* Place a wire rack over a rimmed baking sheet . Remove chicken from the brine , pat dry thoroughly with paper towels , put the chicken on the rack and refrigerate , uncovered for 3 hours to dry out the skin .
* Preheat the oven to 200°C . Rub the chicken all over with coconut mixture so as the cavity . Put the lemongrass and the limes inside the chicken cavity and truss the chicken . Let stand at room temperature for 45 minutes .
* Secure chicken to the rotisserie spit or place in a roasting pan and roast for an hour ( I cooked mine for 1 and 10 minutes ) or until internal temperature inserted on the inner thigh reads 165°F ( 170° ) . Let chicken rest for 10 minutes , take some photos before it gets cold , then carve the chicken and serve .
Rub mix :
2 kaffir lime leaves
4 tablespoons coconut cream
1/2 teaspoon freshly-ground black pepper
* Place lime leaves into a mortar and pound the leaves until you'll have some small specks , add in the coconut cream and ground pepper , mix well to combine .
This looks so ultra awesome!ReplyDelete
Must taste so delicious with all the exotic flavours you've roasted the chicken with.... I can just imagine it and am drooling already...You're one lucky lady... Anne! Carry on having a good day:)ReplyDelete
Anne, your chicken looks really succulent, tender and beautiful.ReplyDelete
That looks really amazing. I am sure it tasted delicious.ReplyDelete
Your photos are beautiful. I can almost taste everything you depict!ReplyDelete
This looks like one perfect roast chicken!!! And what a great brine!!!ReplyDelete
OMG, Anne, this looks so beautiful! Love the oolor and the chicken look so juicy! It's making me hungry Anne!ReplyDelete
What a delicious, gorgeous looking bird! With perfect golden brown. Wish I could bite into the succulent juicy flesh!
And you had me in big grin with your last sentence in the instructions, take some photos before it gets cold! Haha!
it looks like a perfect weekend dinner!ReplyDelete
WOW! I should come here earlier to grab a piece of your delicious roast chicken meat :D The roasted chicken skin looks so tempting, makes me drool!ReplyDelete
Hi Anne, wah... your roasted chicken look so finger licking good.Can I come over to join you? LOLReplyDelete
I want the skin too, look really delicious. :))
Have a wonderful day.
Is that $150.00 for 3 pounds and up or $1.50? Just curious:)
Any way, your roast chicken looks luscious. (or should I say Uncle Boon's? I'll have to look that up:) I love that you put some surprises in the cavity. Sometimes I put a whole orange or lemon inside, peeled of course. I'll have to try some lemon grass.
Thank you so much for sharing, Anne. How col is it that you have a rotisserie in your oven. I want one!!!
Louise , that's 150. Hongkong dollars :D You should try lemongrass in your roasted chicken next time , I'm sure you'll gonna love it ! It's a counter top oven with a metal spit which is really good for roasting a whole chicken :DDelete
I used to roast my own chicken but now I don't because cleaning up is such a chore....moreover the boys are all adults now and mostly eating out so any leftovers takes a loooonnnnggg while to finish! And guess who will be eating it:P Yours could do with a little more time in the oven but looks really juicy from here.ReplyDelete
Look at the ingredients, I sure want to try this roast chicken one day.ReplyDelete
That is one delicious looking chicken!ReplyDelete
Yum! This is a perfectly cooked chicken!ReplyDelete
wow, that's a beautiful roast chicken. Uncle boon? who is he?? hehe...but i keep this recipe for sure!ReplyDelete
With Thai style seasoning, your roast chicken looks and tastes special... Definitely not the common kind that we can get from supermarkets :D
Hey Anne, this looks so good. Love the idea of lemon-y chicken roast...and the skin does look golden yellow and crackling :-)ReplyDelete
You are a chef, Anne!ReplyDelete