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December 21, 2021 3 min read

The holidays are not only about immersing ourselves in the foods and dishes that bring us comfort, but also trying new recipes that have potential to be new classics in our repertoire. I require mashed potatoes with noodles and turkey gravy (I know, it sounds weird, but oh so delicious), green beans cooked with bacon and onions, and classic bread stuffing…but this year I’ll be adding several new recipes that include this HERBED BUTTER-MASSAMAM ROASTED CHICKEN. The Blue Elephant Massamam curry paste provides a holiday-esque brown spice nuanced flavor that is exquisite with the fresh thyme and tarragon.

This recipe calls for two chickens, simply because we expect to feed a small group of friends for Thanksgiving or Christmas, but it’s easy to adapt to a single bird if you’re preparing as a weeknight dinner for the family.






1 cup (2 sticks) butter, room temperature, divided

1 2.4 ounce pouch BLUE ELEPHANT MASSAMAM CURRY paste

2 teaspoons minced fresh thyme plus 5 fresh thyme sprigs

2 teaspoons minced fresh tarragon plus 5 sprigs

2 2 to 2 1/2 pound chickens

4 cups chicken broth, divided

3 lemons


2 tablespoons (1/4 stick) unsalted butter

2 pounds turkey necks and/or wings

2 cups diced onions

1 cup diced peeled carrots

1 cup diced celery

6 cups (or more) low-salt chicken broth

1/4 cup all-purpose flour




Preheat oven to 425°F.

Mix 1/2 cup butter, Blue Elephant Massamam paste, and all minced herbs in a bowl; season with salt and pepper. Transfer 3 tablespoons to another small bowl and reserve for gravy; let sit at room temperature.

Rinse chickens inside and out; pat completely dry.  Rub 4 tablespoons herb butter over breast meat under skin. Place chickens on rack then set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under breasts; then tie legs together with twine. Rub remaining herb butter over outside of chickens, and sprinkle both birds generously with salt and pepper.

Place chickens in oven and roast 30 minutes. Reduce oven temperature to 350°F. Roast chickens 30 minutes; pour 1 cup broth over entire body, the juice of three lemons (throw the juiced lemons onto the rack with the chickens) and add 1 tablespoon plain butter to pan. Roast chickens additional 30 minutes; pour 1 cup broth over and add 1 tablespoon butter to pan. Cover chickens loosely with foil, then roast chickens, basting with pan juices every 30 minutes until thermometer inserted into thickest part of breast registers 175°F, about 1 1/2 hours. Transfer chickens to platter; let rest 15 minutes, garnish with additional herb sprigs.



Melt butter in heavy deep skillet over high heat. Add chicken neck, liver, gizzard, heart and sauté until deep brown. Add onions, carrots, and celery and sauté until vegetables are brown, about 15 minutes. Add 6 cups chicken broth and bring to rolling boil. Reduce heat to medium-low and simmer uncovered for about an hour.

Pour gravy base through strainer and reserve 4 cups.  If needed, add enough chicken broth to to measure 4 cups.

Strain pan juices into bowl; whisk in gravy base. Melt reserved 3 tablespoons red curry-herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until golden browns. Gradually add pan drippings-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; simmer gently until gravy is reduced a b it, whisking often, about 10 minutes. Season gravy with salt and pepper.

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