Roasted Porg

Yes, yes, I know we all had the same reaction to those new creatures in Star Wars: The Last Jedi: They looked positively delicious! Chewie had the right idea when he decided to roast one up. Porgs are abundant on Ahch-To, have plump little bodies, and I have a sneaky suspicion they taste just like chicken when crisped to a golden brown. Give it a try yourself with this recipe. It’s a bit fancier than roasting over open flame, and would make the perfect main course for any early-April feast. (Star Wars-themed Easter dinner, anyone?)

Roasted Porg
 
Author:
Ingredients
  • 1 porg (Can't find one? Substitute a small chicken, around 3 lbs)
  • 1 lemon
  • 1 TBS salt
  • 3 TBS olive oil, separated
  • 2 TBS honey
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Fully pluck and butcher the porg (unless it comes pre-butchered), and remove the giblets. Pat dry.
  3. Salt the porg fully on the outside and inside. Place half of a lemon inside the cavity.
  4. Place in a roasting dish with a rack. (Don't have one? Cover a baking dish with aluminum foil and place the porg in there.)
  5. Cover the porg with 1 TBS olive oil.
  6. Bake for 30 minutes. While baking, mix together 2 TBS olive oil, 2 TBS honey, and 1 TBS fresh-squeeze lemon juice from the remaining half lemon.
  7. Remove the porg from the oven and brush the porg with the honey sauce.
  8. Bake for another 30 minutes, or until the porg reaches an internal temperature of 165 and juices run clear when cut into it. (Not cooked all the way? Keep testing after 10 minute increments.)
  9. Remove the porg from the oven and let rest for 15 minutes.
  10. Serve with potatoes, a fresh salad, and a hearty glass of thala-siren milk.

2 Comments

  1. That’s aweosme!! Love the sense of humor and geek combo 🙂

  2. THIS! Yesss!!! Made my morning. LOL

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