Roast Lemongrass Chicken
One whole chicken peppered and stuffed with Knorr flavours and other spices make for a centrepiece for your clients’ family bonding.
Ingredients
Marinade Preparation
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Black Pepper, crushed 10 g
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Sprite soda 330 ml
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Brandy (optional) 15 ml
Chicken Preparation
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Whole Chicken, trimmed, wing tips removed, and other extremities washed 2 pc
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Lemongrass stalks 300 g
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Garlic Cloves 20 g
Lime Herb Paste Preparation
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Coriander Leaves, washed and trimmed 20 g
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Parsley, washed and trimmed 20 g
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Garlic Cloves, crushed 10 g
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Olive Oil 100 ml
Preparation
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Marinade Preparation
- In a bowl, combine the Knorr Tamarind Soup Base, Knorr Rostip Chicken Seasoning Powder, Knorr Liquid Seasoning, pepper, Sprite, and brandy
- Taste and adjust its seasoning
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Chicken Preparation
- Rub the chickens with the marinade (include its cavity)
- Stuff the chickens with lemongrass and garlic
- Marinate in the chiller overnight, breast side down (the chickens may be turned from time to time during marination)
- Preheat oven to 230C
- Roast the chickens breast-side down for 30 minutes
- Reduce the oven temperature to 175C and cook the chickens for another 15 to 20 minutes
- The chickens' internal temperature should be 75C
- Rest the cooked chickens on a tray for 5 to 8 minutes
- Cut into serving pieces
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Lime Herb Paste Preparation
- Combine coriander leaves, parsley, garlic, Knorr Aromat Seasoning Powder, Knorr Lime Powder, and pepper in a food processor
- Slowly drizzle the oil in as the ingredients are being pureed
- Taste and adjust seasoning
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Presentation
- Serve the roasted chicken with the Lime Herb Paste
