Esta es una exhibición prevé de cómo se va ver la receta de 'Lemongrass Chicken' imprimido.

Receta Lemongrass Chicken
by Kyra Martin

Lemongrass Chicken

This is from the "Great Food, Great Beer" cookbook. It's so flavorful, keeps the chicken super moist and gets a nice crispy skin.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 4 bone-in, skin on chicken breasts (You can also uses thighs and legs if you prefer)
  • 1 stalk of lemongrass with the top and bottom cut off and the rough exterior husk removed
  • 1 T garlic
  • 1 shallot, minced
  • 4 T unsalted butter (If you use salted, leave out the salt later)
  • 1 tsp salt, split
  • 1/2 tsp pepper, split

Direcciones

  1. Slice the lemongrass as thinly as possible. If you have a sharp mandolin, this is the perfect chance to use it.
  2. In a food processor, blend the lemongrass, garlic and shallot until a slight paste forms.
  3. Add the butter, half the salt and pepper and continue to blend until well combined.
  4. Preheat your oven to 500 degrees (yup, 500!)
  5. Loosen the skin on your chicken and stuff the butter mixture evenly under the skin onto the meat.
  6. Season the outside of the chicken with the remaining salt and pepper.
  7. Place onto an aluminum foil, lightly sprayed pan and roast bone side down.
  8. You want the thickest part of the chicken to read 160 on a meat thermometer.
  9. It will take about 30 minutes depending on the thickness and type of chicken you use.