Turmeric Butter Chicken & Rice - 1 whole 3lb chicken|5 smashed cloves garlic|1 1/2" ginger,cut in chunks|3 small red chilis|3T fish sauce|1 1/2t turmeric|1/2t coriander|1/2t pepper|4T butter|2C jasmine rice|1 1/2C coconut milk|1 1/4C chicken stock|2+1/2 stalks lemongrass (white part only) smashed & cut in segments - Clean chicken. Puree garlic, ginger, red chilis, fish sauce, turmeric, coriander & pepper. Set aside 1 1/2T of this mixture, then add butter to the rest & run foodprocessor again. Reserve 1T of turmeric butter for cooking rice, rub the rest underneath chicken skin. Place 1/2 of smashed lemongrass stalk inside cavity, then with toothpicks, sew/seal skin around opening of cavity & neck to keep butter inside. Rub reserved mix w/o butter, evenly over whole bird. Let sit 2-6hrs. In shallow bakingdish melt reserved 1T turmeric butter, cook rice in it 3min. Add coconut milk & stock, scatter lemongrass on. Bring to simmer & cook 3min w/o stirring. Put bakingrack over dish, set chicken on top, breast down. Roast 15min at preheated 420, turn bird over & roast 35min, til done. Remove bird & let rice finish cooking. Serve with spicy coconut sauce.