Spring Chicken Recipe

• 2 tablespoons unsalted butter, softened
• 5 garlic cloves, 1 minced
• 1 tablespoon grated ginger, plus 12 slices ginger
• Salt and fresh black pepper
• One 4-pound chicken
• 1 onion, quartered
• 2 serrano chiles, seeded and thinly sliced
• 1 lime, quartered
• 1/2 cup chicken stock
• 1 tablespoon Asian fish sauce

1. Preheat oven to 425u0b0F. Set rack in the lower third of the oven. In a small bowl, mix together the butter, minced garlic, and grated ginger.
2. Pat the chicken dry. Rub half of the butter under the skin and half over it. Season the bird liberally with salt and pepper.
3. Place the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, ginger slices, chiles, and lime around the bird and add 1/2 cup of water to the pan. Roast for 30 minutes, until the breast is beginning to brown in spots. Turn the chicken over and roast for 20 minutes.
4. Turn the chicken breast-side-up again, and add another 1/2 cup of water to the pan. Return to the oven for another 20 minutes, or until done.
5. Tilt the chicken and drain the juices into the pan. Remove the bird to a serving platter. Remove the rack from the pan and spoon off as much of the fat as possible. Place the pan on the stovetop over high heat. Add the chicken stock and cook, scraping up the browned bits. Stir in the Asian fish sauce.
6. Serve the chicken, passing the sauce on the side.

unsalted butter, garlic, grated ginger, salt, chicken, onion, serrano chiles, lime, chicken stock, fish sauce

Taken from www.seriouseats.com/recipes/2008/04/spring-ginger-roasted-chicken-recipe.html (may not work)