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Lemongrass Thai Roasted Chicken
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| 1 large roasting chicken 4-5 lbs., butterflied open |
| several stalks of lemongrass, cut into 4" pieces and crushed with a mallet |
| 2 Limes |
| ginger slices, crushed |
| whole garlic cloves, crushed |
| Cilantro, leaves and stalks |
| curry powder to taste |
| coconut milk |
Cut chicken open by removing the backbone and pressing to break the breastbone until flat. Add thin slices of lime and a few lemongrass pieces under the breast skin. Place the rest of the lemongrass pieces, lime slices, ginger, garlic and cilantro leaves and stalks into a large roasting pan. Rest the butterflied chicken on top of the aromatic flavorings and roast for about 1 1/2 hours until breast meat registers 180 degrees on a meat thermometer.
Remove and place chicken on a platter to rest. In a saucepan, add coconut milk and about 1 tsp curry powder, and the aromatics from the roasting pan. Simmer lightly for about 15-20 minutes taste for curry powder, and add juice from one half of a lime. Strain the sauce and serve with basmati rice and a stir fry of vegetables.