Roasted Lemongrass-Ginger Chicken
TAG Raw Bar - Denver
This budget-friendly recipe from chef Troy Guard costs less than $2 per serving. Use the leftovers to make Troy Guard's Leftover Chicken and Rice Soup.
- 1 3-pound whole chicken
- 1 tablespoon salt, divided
- 1 tablespoon black pepper, divided
- 1 knob ginger, chopped
- 1 stalk lemongrass, roughly chopped
- 1 cup roughly chopped onions
- 1/2 cup roughly chopped celery
- 1/2 cup roughly chopped carrot
- 3 tablespoons olive oil
Preheat oven to 350ºF.
Rub outside of chicken with olive oil, 1/2 tablespoon salt, and 1/2 tablespoon pepper. Combine rest of ingredients and place inside chicken cavity.
Roast for about 45 minutes to an hour, until juice from the thigh runs clear and the internal temperature reads 175ºF.
Remove chicken from oven and let it rest for about 8 minutes before carving. Save carcass to make Leftover Chicken and Rice Soup (see below).
Put chicken carcass into a Dutch oven and add water to cover. Add a pinch of salt and pepper and 1/2 cup wild rice to the pot. Bring to a boil and then simmer for 45 minutes. Strain broth into a bowl. Remove any remaining chicken meat from the bones and add to the bowl along with the wild rice. Add 1/2 cup sliced scallions to soup and serve.