1 whole Heritage Breed Chicken (2.5 lb)
8oz each fish sauce and palm sugar (see below)
1/2 cup lime juice
1 cucumber- small dice
2 long red chili small dice
1 small red onion small dice
1/4 cup minced cilantro stems
1/2 cup crushed toasted peanuts
Salt (to taste)
Ground turmeric (to taste)
1 cup Unsalted butter
Pre heat oven to 375 F. Take 8oz palm sugar and 8oz fish sauce and bring to a simmer. Dissolve sugar and cool. Blend salt and ground turmeric together. Rub down chicken with salt turmeric mix. Put chunks of butter on chicken, wedging into leg and on top of breast. Cook chicken at 375 for 45 mins. Turn oven up to 425 F and continue cooking til skin is crispy and brown. The thighs should reach 155F.
Let chicken rest for 1 hour before cutting. Cut chicken into primals. Peel and de-seed cucumber and cut into small dice. De-seed long red chili and cut into small dice. Small dice red onion, mince cilantro stem, crush peanuts. Mix all together and add palm sugar syrup, lime juice and salt to taste. Serve alongside chicken pieces as a dipping sauce.