5-6 lb whole chicken
1 can full fat coconut milk
1/2 cup chicken stock, or water
1 tsp dried lemongrass
1″ piece fresh ginger root, peeled and minced
2 cloves garlic, peeled and minced
2 tabs of butter
1 carrot stalk, rough chopped
1/2 sweet onion, quartered
Generous amount of salt and black pepper.
1-2 cups cooked rice of choice
1-2 diced Thai Bird chilies, optional
Preheat a convection oven to 350 degrees.
To a roasting pan, add in the carrot, onion, coconut milk, and stock. Set aside.
In a small prep bowl, combine the butter, minced garlic, ginger, and dried lemongrass. Set aside.
Pat the chicken dry with paper towels and place on a plastic cutting board. Generously salt and pepper the inside and outside of the chicken. Gently lift the skin of the chicken breast away from the breast meat with either a spoon or pairing knife. Spread the garlic mixture under the chicken skin. Top with additional dried lemongrass, if desired. Nestle the chicken, breast side up, in the roasting pan.
Transfer to the oven and roast 1 – 2 hours, or until an internal temperature of 175 degrees registers in the thickest part of the thigh and 165 degrees in the breast.
Once done, remove from the oven and allow the chicken to rest on a cutting board for 15 – 20 minutes before carving.
Meanwhile, remove the carrots and onion from the pan and discard. Transfer the remaining liquid to a Ninja or high power blender and process until completely smooth. Taste and adjust seasoning, as needed. If desired, transfer to a nonstick saute pan and reduce until desired consistency.
Carve the chicken and serve with the pureed coconut sauce and rice of choice. Garnish with Thai Bird chilies, if desired.