Thai-Spiced Roast Chicken, Ginger Jasmine Rice

Local, pastured chicken roasted with raw coconut oil, lemongrass, onion, garlic, coriander and fermented soy..

Thai-Spiced Roast Chicken, Ginger Jasmine Rice

Thai-Spiced Roast Chicken, Ginger Jasmine Rice

Rinse and pat dry a 3-pound pastured chicken.  Place in a large glass bowl.

Melt raw coconut oil over low heat.  Transfer to the bowl of a food processor with cumin, coriander, garlic, onion, lemongrass, fermented soy, turmeric, paprika and fresh lime juice.

Pour mixture over chicken, taking care to coat all sides.  Allow to sit 1 hour, turning occasionally.

Place chicken in a heavy skillet and roast in a 400 degree oven until the skin is crisp and brown and the juices run clear, about 50-60 minutes.

Pour the fat, oil and juices from the pan into a glass measuring cup and use that and some filtered water as the cooking liquid for the rice.

Add fresh ginger, minced lime leaves, cilantro and thinly sliced peppers to the rice during the last 5 minutes of cooking.

Sunday Chicken

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Herb Roasted Chicken with Root Vegetables

Partially peel and par-boil a few potatoes in salted water.  Drain, bash and set aside.

Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.

Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.

Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.

Cut a lemon in half and squeeze the juice over the contents of the pan.  Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.

Roast at 400 degrees until juices run clear, about 1 hour.  Allow to rest 10 minutes before carving and serving with pan juices.

Save the bones for soup stock.