Lemongrass Whole Roasted Chicken
What a great roast chicken! it also has a dipping sauce with it, delicious alone or with sauce. from pleasures of the vietnamese table by mai pham> time does not include 4 hours marinating
Steps
Remove 2 tbsp of lemongrass and set aside in a small bowl.
Combine the remaining lemongrass , shallot , garlic , soy sauce , sugar , fish sauce , chili flakes and salt in a large bowl.
Add the chicken and turn to coat , tucking some marinade underneath the skin.
Pour any excess marinade into the bird cavity.
Cover the chicken with plastic wrap , then marinate in the refrigerator for at least 4 hours , preferably overnight.
Bring the chicken to room temperature before baking.
Preheat the oven to 350˚.
F.
Put the chicken , breast side down , on a rack in a roasting pan.
Bake for 40 minutes.
Turn the bird over and roast until the chicken is cooked and nicely browned , about 20 to 30 minutes more.
About 10 minutes before the chicken is done , combine the remaining 2 tbsp lemongrass with the cilantro and oil.
Brush the mixture on the bird , then continue to roast until it is done and the juices run clear.
Let the chicken rest 10 minutes before carving.
Serve with soy-lim.
Ingredients
lemongrass, shallots, garlic, soy sauce, sugar, fish sauce, dried chili pepper flakes, sea salt, whole chicken, cilantro, vegetable oil, garlic clove, chilies, lime juice, water