SPICY LEMONGRASS-
AND-TURMERIC-
RUBBED ROAST
CHICKEN
Lemongrass and turmeric give this roast chicken a deep
color and wonderful aroma. It’s a little spicy, a little
sweet, and very flavorful—even more so if you serve it
with the chile sauce. You can use either roast chicken
method for this recipe.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
SERVES 3 OR 4
1 stalk lemongrass
2 teaspoons grated fresh ginger
2 medium cloves garlic minced or grated on a microplane
(about 2 teaspoons)
1 tablespoon minced shallot (about ½ small shallot)
1 small fresh green Thai chile or ½ serrano chile
1 teaspoon ground turmeric
2 teaspoons kosher salt