| Ingredients: 1 including head/feet if poss. chicken, roasting 1 Tablespoon(s) melted butter 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper |
Directions:
Preheat oven to 350. Cut up chicken, reserving backs, wings, neck, head and feet for making chicken stock. Place breasts, thighs, and drumsticks, skin side up, in a stainless steel baking pan. Brush with butter and sprinkle with salt and pepper. Place chicken in oven and bake about 2 hours, or until golden brown. Remove to a heated platter and serve with Coconut Peanut Sauce. |
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Coconut Peanut Sauce (
Required ) :
6 Clove(s) coarsely chopped garlic 2 2-inch, peeled and chopped ginger root 1 Bunch(s) chopped cilantro 1 Tablespoon(s) oil, olive 1 Teaspoon(s) Asian hot chili oil 3/4 Cup(s) natural peanut butter 3/8 Cup(s) soy sauce, naturally fermented 3 Tablespoon(s) or coconut vinegar vinegar, rice 1/2 Can(s) coconut milk |
Directions: Place garlic, ginger, and cilantro in a food processor and pulse until finely chopped. Add all remaining ingredients and pulse until well blended. To warm sauce, place in a medium bowl set in a pan of hot water over very low heat. |