from Food & Wine, April 2008


Makes 4 servings



2 tablespoons unsalted butter, softened

1 garlic clove minced

1 tablespoon grated ginger


Black pepper

One 4-pound chicken, at room temperature

12 thin ginger slices

4 garlic cloves

2 Serrano chiles, seeded and thinly sliced

1 onion, quartered

1 lime, quartered

cup chicken stock or low sodium broth

1 tablespoon Asian fish sauce




1.             Preheat the oven to 425 and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and grated ginger. Season with salt and pepper.


2.             Pat the chicken dry. Rub half of the garlic-ginger butter under the skin and the rest over the chicken; season with salt and pepper.


3.             Set the chicken breast-side-up on a rack in a roasting pan. Scatter the ginger slices, garlic cloves, chiles, onion and lime. Add cup water. Roast for 30 minutes, until the breast is form and just beginning to brown in spots. Using tongs, turn the chicken breast-side-down and roast for 20 minutes more, until the skin is lightly browned.


4.             Using tongs, turn the chicken breast-side-up. Add another cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175 to 180.


5.             Tilt the chicken to drain the juices in the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lime to release the juices. Carve the chicken and pass the chunky jus at the table.


Wine Pairing: Aromatic Riesling: 2006 Hogue