Chicken Inasal
Inasal Butter, Lemongrass, Garlic Mojo, Toyomansi, White Rice, Atchara Pickles
Chef Nico de Leon of Lasita | Los Angeles
Adapted by StarChefs | March 2024
INGREDIENTS
Aromatic Paste:
Yield: 4 cups
300 grams chopped lemongrass
100 grams chopped red onion
100 grams chopped garlic
50 grams chopped ginger
375 grams canola oil
2 grams ground black pepper
1 bay leaf
Garlic Mojo:
Yield: 2 cups
2 cups garlic cloves
1 cup white vinegar
½ cup extra virgin olive oil
Kosher salt
Toyomansi:
Yield: 1 pint
1 cup soy sauce
½ cup calamansi juice
Inasal Butter:
Yield: 2 cups
1 pound Clover Sonoma butter
25 grams chopped lemongrass
48 grams smashed ginger
1 gram ground black pepper
2½ grams ground turmeric
3½ grams annatto powder
1 gram onion powder
1 gram garlic powder
4 grams kosher salt
12½ grams calamansi juice
Roast Chicken:
Yield: 2 servings
Whole chicken, fat and skin trimmed
Kosher salt
To Assemble and Serve:
Yield: 2 servings
Steamed white rice
Sliced atchara pickles
METHOD
For the Aromatic Paste:
In a Vitamx blender, purée all ingredients until smooth. Transfer to an airtight container and reserve.
For the Garlic Mojo:
In a food processor, pulse garlic until finely chopped. Transfer to a mixing bowl and fold in vinegar and oil. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.
For the Toyomansi:
In a mixing bowl, combine all ingredients and ½ cup water. Transfer to an airtight container and reserve.
For the Inasal Butter:
In a saucepan over medium heat, melt butter. Add lemongrass and ginger, letting aromatics steep in the butter. Add spices and salt. Cook until aromatic and lightly toasted. Using a slotted spoon remove and discard ginger. Transfer mixture to a Vitamix blender and purée until smooth. Stir in calamansi juice. Transfer to an airtight container and refrigerate.
For the Roast Chicken:
On a work surface, season chicken with salt. Transfer to a shallow baking dish and refrigerate, uncovered, 1 day. The next day, liberally coat chicken with Aromatic Paste. Refrigerate, uncovered, 12 hours. The next day, heat rotisserie oven to 400°F. Remove chicken from refrigerator and let come to room temperature. Using twine, tie chicken legs together and roast on spit 1 hour, or until internal temperature of the chicken reaches 165°F. Remove from oven and let rest 15 minutes. Heat and prepare a grill. Sear chicken 2 minutes on each side. Let rest 5 minutes.
To Assemble and Serve:
Heat oven to 500°F. In a small saucepan over low heat, melt Inasal Butter. Set aside. Using kitchen shears, butcher Roast Chicken from the cavity up the breast bone and spine, cutting chicken into 2 halves. Lay Roast Chicken, cut-side-down, on a sheet tray. Brush with melted Inasal Butter. Roast 5 minutes, or until chicken is crispy. Remove from oven. In a mixing bowl, season rice with Roast Chicken pan drippings. Transfer rice to a small serving bowl. Arrange chicken on a serving plate and serve with ramekins of Toyomansi, Garlic Mojo, atchara pickles, and seasoned rice.
