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Poulet Citron Recipe
(Ga Nau Chanh)
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Ingredients :
Serves 4-5 |
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2
1/2 teaspoon
1
tablespoon
2
tablespoons
1/4 teaspoon
15 ml
1
1/4 teaspoon
1/4 teaspoon
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Limes or 3 lemons
Crushed garlic
Root ginger, chopped
Lemon grass, chopped
Crushed red pepper flakes
Nuoc Mam sauce
Large chicken, preferably corn-fed
Cayenne pepper
Salt
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Method :
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Preheat the oven to 200oC/400oF/Gas
Mark 6. Remove the rind from one of the limes with a potato peeler.
Mince with the garlic, ginger, lemon grass, red pepper flakes and Nuoc
Mam sauce.
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With your fingers, carefully loosen the
skin on the chicken over the breast and legs. Spread the seasoning under
the skin as evenly as you can.
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Mix together the cayenne pepper and salt.
Sprinkle some of the mixture in the cavity of the chicken and rub the
rest of the skin. Prick both limes - peeled and unpeeled all over with a
fork. Place the limes in the chicken cavity.
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Place the bird, breast down, in a roasting
tin (not on a rack). Roast the chicken for 30 minutes. Then turn the
bird breast up and roast for a further hour, basting with the pan juices
every 15 minutes.
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After cooking, let the chicken rest for 5
minutes. Remove, discard the limes, and cut the chicken into bite-sized
pieces.
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