Roasted Chicken with Pineapple-Curry Sauce

Ingredients

• 0.1 teaspoon coconut extract 
• 1 tablespoon curry powder 
• 0.8 cup less-sodium chicken broth fat-free
• 1 tablespoon fish sauce 
• 1 tablespoon ginger fresh grated peeled
• 4 inch ginger fresh peeled thinly sliced
• 2  garlic cloves minced
• 6  garlic cloves chopped
• 0.3 cup lemongrass fresh peeled diagonally sliced
• 1 tablespoon lemongrass fresh peeled thinly sliced
• 1 cup yogurt plain low-fat
• 1 teaspoon olive oil 
• 0.3 cup pineapple-orange juice concentrate undiluted thawed
• 5 pound roasting chickens 
• 0.8 teaspoon salt 
• 0.8 cup walla walla sweet finely chopped
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• plastic wrap
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• colander
• cheesecloth

Directions

1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid. Set yogurt cheese aside.
2. Preheat oven to 35
3. Combine 1/3 cup lemongrass, 6 garlic cloves, and sliced ginger.
4. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Spoon lemongrass mixture into body cavity. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat; rub salt under loosened skin. Lift wing tips up and over back; tuck under chicken.
5. Place chicken, breast side down, on a rack coated with cooking spray.
6. Pour water into a shallow roasting pan; place rack in pan.
7. Bake at 350 for 1 hour and 55 minutes or until a thermometer inserted in meaty part of thigh registers 18
8. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
9. Heat oil in a medium saucepan over medium heat.
10. Add onion and curry; cook 5 minutes, stirring frequently. Stir in 1 tablespoon lemongrass, 1 tablespoon ginger, and 2 garlic cloves; cook 1 minute, stirring frequently. Stir in broth and concentrate; bring to a boil. Reduce heat; simmer 3 minutes. Strain mixture through a sieve over a bowl, reserving sauce. Discard solids.
11. Stir fish sauce and coconut extract into yogurt cheese. Gradually add hot pineapple sauce, stirring constantly with a whisk. Cover and keep warm.
12. Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure.
13. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
14. Drain drippings into yogurt mixture, stopping before fat layer reaches opening; discard fat. Stir well.
15. Serve chicken with pineapple-curry sauce.