Curry Roasted Chicken & Gravy
Equipment
- Kitchen shears
- Baking sheet
- Rack
- Pot
- Spoon
- Mesh strainer
Ingredients
- 1 whole chicken
- 2 tbsp olive oil
Curry Compound Butter
- 1 stick of butter
- 1/4 cup red onion (blended)
- 3 garlic cloves (garlic press or grated preferred)
- 2 tbsp Live Moore Essential Salt
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp Live Moore Shallot & Garlic Seasoning
- 1 tsp paprika
- 1/2 tsp white pepper
Curry Dry Rub
- 1 tbsp Live Moore Essential Salt
- 1/2 tsp paprika
- 2 tsp Live Moore Shallot & Garlic Seasoning
- 1/2 tsp white pepper
- 1/2 tsp garam masala
- 1 tsp curry powder
Curry Gravy
- 1/2 red onion (chopped)
- 1 bulb of garlic (sliced in half)
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 2 stalks of lemongrass
- 3 tbsp ginger (peel the skin and roughly chop)
- 1 cup chicken broth
- 1/4 cup white wine
- 1 tsp cornstarch
Instructions
- Rinse, dry, and spatchcock the chicken.
- Use a spoon to separate the skin from the meat. Place the compound butter between the skin and the meat.
- Rub the outside of the chicken with olive oil, then cover the chicken in the dry spice rub. Drizzle olive oil over the chicken.
- Add onion, garlic, ginger, lemongrass, herbs, chicken broth, and white wine to the baking sheet.
- Place the chicken on top (use a baking sheet rack if possible). Cover the chicken with foil and bake for 50 mins. Uncover the chicken and allow it to roast for 10-20 mins. Remove the chicken and allow it to rest for 15 minutes.
- Pour the juices, garlic, ginger, lemongrass, and herbs from the baking dish into a small pot. Add 1 cup of chicken broth, and cornstarch and allow it to boil and reduce. Then, strain, and serve with the Curry Chicken.
