I marinated a whole chicken with leftover green curry paste on the
inside and the marinade is salt pepper soy sauce and coconut milk. I
suspect the coconut milk was not a good idea. I'm afraid to add the
fish sauce to the marinade even though I've made the regular green
curry chicken stew with the fish sauce where it is essential- this is a
whole chicken that will be baked. I wanted the chicken to taste richer
than it does when it is in the green curry boil and it doesn't
necessarily have to taste asian.

Can anyone suggest what ingredient would zap this chicken's tastiness?

> wrote in message
oups.com...
> I marinated a whole chicken with leftover green curry paste on the
> inside and the marinade is salt pepper soy sauce and coconut milk. I
> suspect the coconut milk was not a good idea. I'm afraid to add the
> fish sauce to the marinade even though I've made the regular green
> curry chicken stew with the fish sauce where it is essential- this is a
> whole chicken that will be baked. I wanted the chicken to taste richer
> than it does when it is in the green curry boil and it doesn't
> necessarily have to taste asian.
>
> Can anyone suggest what ingredient would zap this chicken's tastiness?

I see where you're coming from & there's many ways to 'add flavour &
richness' but one of my favourite is an Indonesian way of dealing with roast
or baked chicken. Make a chicken curry stew like you do with a Thai green
curry but maybe spatchcock the chicken. It doesn't need to be totally cooked
in the sauce, just lightly then transfer the chicken to your oven dish &
baste frequently with a little of the remaining curry gravy. What you end up
with is a roasted chicken curry dish. With each succesful layer of coconut
rich curry sauce you laddle on & grill, it forms a nice rich tasty spicy
crust on the chicken. Try it you won't regret it.

DC.

Thanks. Basting is what I ended up doing, because the chicken took 2
hours to cook. in. It wasn't an impressive taste this time. I
spatchcock chicken when I'm not sure if I got all the loose gore out of
the inside but that makes it hard to keep the lemon inside.

> wrote in message
oups.com...
> Thanks. Basting is what I ended up doing, because the chicken took 2
> hours to cook. in. It wasn't an impressive taste this time. I
> spatchcock chicken when I'm not sure if I got all the loose gore out of
> the inside but that makes it hard to keep the lemon inside.

2 hours! was it a big chicken? spatchcocked chicken should be done in an
hour or so. Squeeze the lemon juice over the chicken & place the squeezed
lemons over the chicken. It'll slowly get charred & you can add sugar or
honey over the lemons for a nice sweet tangy charred flavour. Another thing
you can do is make a stuffing (lemons, herbs spices etc) & put it all under
the skin. It'll flavour the meat nicely & the charred skin will taste good
too. No runaway lemons i gaurantee... As for the gore that remains after the
chicken has been gutted, it just gets cooked away into brown bits near the
rib cage or drips off into the oven dish/pan.

DC.

good idea. thanks.