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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe comes from a cookbooklet from The Australian Women's Weekly Cookbooks ROAST Very good recipe...and easy to substitute items to your taste. Ingredients:
1 1/2 kg whole chickens |
100 g fresh coriander, roots in tact (cilantro) |
4 kaffir lime leaves, torn |
2 sticks lemongrass, chopped coarsely |
2 kaffir limes, quartered |
cooking spray |
1 teaspoon salt |
Directions:
1. Preheat oven to moderately hot. Wash cavity of chicken under cold water; pat dry, inside and out, with absorbent paper.
2. Chop coriander roots, stems and leaves; place all of the coriander, lime leaves, lemon grass and four of the lime quarters inside the chicken cavity. Tuck wings under chicken; trim skin around chicken neck, secure to underside of chicken with toothpicks. Tie legs together using kitchen string.
3. Place chicken, breast-side up, on rack inside large baking dish. Spray chicken all over with cooking-oil spray; sprinkle with salt. Place enough water in baking dish to come to a 1 cm depth.
4. Bake chicken, uncovered, in moderately hot oven for 1 1/2 hours; cover loosely with foil after 1 hour if chicken starts to overbrown. Discard cavity filling; serve chicken with remaining lime quarters.
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