Chicken coops have sprung up in some of the poshest neighborhoods. Once you become accustomed to eating well-raised chickens it is hard to tolerate flavorless commercially produced fowl. My friends Paul and Angela Knipple raise chickens in their midtown Memphis yard. They feed the chickens protein-rich peanuts; the result is wonderfully rich eggs and a flavorful chicken. Their rooster is named Karen. He was mismarked at delivery. Peanuts and chicken are found together in Asian dishes. Here those flavors infuse a whole roasted bird.
Carve the chicken and place on a big serving platter of rice and garnish with some fresh cilantro with the pan juices poured all over.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the oven to 450Ā°F.
Step 2
In a small bowl, combine the peanut butter, half of the green onions, the soy sauce, vinegar, and cayenne. Gently loosen the skin of the chicken and spread half of the paste between the skin and the meat. Rub the rest of the paste all over the outside of the chicken. Put the remaining green onions, the ginger, garlic, and cilantro into the chicken cavity.
Step 3
Roast the chicken, breast side down, in a roasting pan for about 20 minutes. Reduce the oven temperature to 325Ā°F. and flip the chicken breast side up. Baste with any juices that have accumulated in the pan. Roast for 30 to 40 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 160Ā° to 165Ā°F. and the juices run clear. Let the bird rest for 10 minutes before carving.
