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I made this for my mom for Mother's Day and it was a huge hit. I included some Mashed Red potatoes with goat cheese and a side of brocolli. Thank You Chef Ramsay for this amazing recipe
KHMER (CAMBODIAN) WILD HONEY GLAZED ROAST CHICKEN
To prevent the chicken’s skin burning (because of the sugar in the honey), cover it for the first half of cooking, then uncover and continue to roast it so the skin can crisp up and colour, and the marinade and natural juices can reduce to a dark sticky glaze. If you cannot purchase wild honey then purchase the best quality honey available, it will make all the difference to the flavour of the dish. I recommend serving this with steamed rice or crispy potatoes and some fresh green vegetables, such as broccoli or green beans
If you are unable to find galangal then omit from the recipe, and a good substitution for holy basil is any Asian basil or cilantro/ parsley.
INGREDIENTS
SERVE 4
1-1.2 kg / 2.5 -3# whole chicken
1 lemongrass stalk, finely chopped
2.5cm knob of galangal, finely chopped
1 red chili, finely chopped
1 tbsp fish sauce
2 tbsp wild honey
1 tbsp rice vinegar
Zest and juice of 1 orange
1 tbsp soy sauce
4 tbsp vegetable oil
Small handful of holy basil
METHOD
Preheat the oven to 220°C/Fan 200°C/Gas 7/ 420oF. Place the chicken in a large roasting tin. Mix together all the ingredients in a bowl, except the orange zest and holy basil. Pour the marinade over the chicken, rub into the skin and scatter the holy basil leaves around it. Place the squeezed orange half in the cavity of the chicken. Cover tightly with aluminum/ tin foil, place in the oven and cook for 30 minutes.
After 30 minutes, remove the foil and baste the chicken with its juices and marinade. Reduce the heat to 180°C/Fan 160°C/Gas 4/ 360oF and cook the chicken in for another 30–40 minutes, until the juices of the chicken run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven and stir the liquid at the bottom of the tin to release any sticky areas. Allow the chicken to rest for 10 minutes. Place the chicken on a serving platter and drain off all the liquid and juices, stirring them together. Pour over the chicken and serve.
KHMER (CAMBODIAN) WILD HONEY GLAZED ROAST CHICKEN
To prevent the chicken’s skin burning (because of the sugar in the honey), cover it for the first half of cooking, then uncover and continue to roast it so the skin can crisp up and colour, and the marinade and natural juices can reduce to a dark sticky glaze. If you cannot purchase wild honey then purchase the best quality honey available, it will make all the difference to the flavour of the dish. I recommend serving this with steamed rice or crispy potatoes and some fresh green vegetables, such as broccoli or green beans
If you are unable to find galangal then omit from the recipe, and a good substitution for holy basil is any Asian basil or cilantro/ parsley.
INGREDIENTS
SERVE 4
1-1.2 kg / 2.5 -3# whole chicken
1 lemongrass stalk, finely chopped
2.5cm knob of galangal, finely chopped
1 red chili, finely chopped
1 tbsp fish sauce
2 tbsp wild honey
1 tbsp rice vinegar
Zest and juice of 1 orange
1 tbsp soy sauce
4 tbsp vegetable oil
Small handful of holy basil
METHOD
Preheat the oven to 220°C/Fan 200°C/Gas 7/ 420oF. Place the chicken in a large roasting tin. Mix together all the ingredients in a bowl, except the orange zest and holy basil. Pour the marinade over the chicken, rub into the skin and scatter the holy basil leaves around it. Place the squeezed orange half in the cavity of the chicken. Cover tightly with aluminum/ tin foil, place in the oven and cook for 30 minutes.
After 30 minutes, remove the foil and baste the chicken with its juices and marinade. Reduce the heat to 180°C/Fan 160°C/Gas 4/ 360oF and cook the chicken in for another 30–40 minutes, until the juices of the chicken run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven and stir the liquid at the bottom of the tin to release any sticky areas. Allow the chicken to rest for 10 minutes. Place the chicken on a serving platter and drain off all the liquid and juices, stirring them together. Pour over the chicken and serve.
Category Current Events / Vore
Species Avian (Other)
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File Size 186.4 kB
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