I know roast chicken probably isn’t the poultry you’re focused on this month, but Eric Kim’s Vietnamese-Inspired Roast Chicken might change that!
Eric takes the warm, aromatic flavors of phở gà (Vietnamese chicken noodle soup) and brings them to a roast chicken, starting with a dry brine of fennel, cinnamon, coriander, cloves, salt, and black pepper.
Before roasting, you brush the chicken with butter and add ginger, onion, and cinnamon sticks to the pan along with a little water which helps the fat render and keeps the meat tender.
It’s finished with a squeeze of lime, fresh herbs, and a little sriracha cut through the richness and brighten everything up.
I may consider this treatment for my next Thanksgiving turkey – the warm spices, fresh lime, and cilantro would make this the perfect centerpiece for the big day!
Source: NYTCooking
Rating: 5/5
How Easy Is That – Skill Level: xxx
How Easy Is That – Time Involved: 1 hour 30 minutes
Store-Bought Is Fine: Unsalted butter
Recipe on NYTCooking.com
