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thai roast chicken

5.0

(4)

glebekitchen.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Pre-heat your oven to 400F. Pre-heat your roasting pan (a skillet works well) in the oven.

Step 2

Rub the chicken with the oil.

Step 3

Season generously with salt and coarse black pepper

Step 4

Roast the chicken, legs facing the rear of the oven for 15-20 minutes. Baste with pan drippings.

Step 5

Continue roasting the chicken, turning occasionally to ensure the chicken roasts evenly, until the breast reaches an internal temperature of 165F and the legs reach 175F, about 25-30 minutes more. Remove from oven, place chicken on a cutting board with a groove to catch the juices and let rest while you cook the noodles.

Step 6

Spoon off 4 Tbsp chicken fat and reserve to cook the noodles. Spoon off the rest of the fat (discard), place the pan over medium heat and add the chicken stock. Scrape up the little bits in the bottom of the pan and stir to get them to dissolve. Lower heat to as low as your stove will go.

Step 7

Soak the rice noodles in hot tap water. They will need to soak for about an hour to soften properly.

Step 8

Heat a frying pan or wok over medium heat.

Step 9

Add the chicken fat or vegetable oil to the pan.

Step 10

Drain the noodles well and stir them into the hot oil. You are finishing cooking the noodles. This takes about 2 minutes.

Step 11

Stir in the green onions and nam jim.

Step 12

Heat a pan over medium heat.

Step 13

Add the oil and heat until shimmering. Add the garlic and ginger and cook briefly, about 1 minute. Add the asian greens and stir fry for 2-3 minutes. Add a splash of stock, cover, and cook until just barely done. Add a splash of soy and stir.

Step 14

Carve the chicken breast from the bone. Remove the wings.

Step 15

Slice the breasts into bite size pieces.

Step 16

Remove the legs. Cut the drumsticks from the thighs. Cut the bone from the thighs and slice into bite size pieces.

Step 17

Pour any accumulated juices into the roasted pan with the rest of the chicken juices. The juices that come out of the chicken when you carve it are pure flavour. Never let them go to waste!

Step 18

Place the noodles on a large plate. Place the greens on the noodles, then arrange the chicken overtop.

Step 19

Spoon the roasting pan juices over the chicken and then drizzle with nam jim to taste. I like about 4-5 Tbsp of the nam jim here.

Step 20

Garnish with cilantro, red chili and chopped peanuts.