Lemongrass Whole Roasted Chicken

Description

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

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

Instructions

1. Remove 2 tbsp of lemongrass and set aside in a small bowl
2. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl
3. Add the chicken and turn to coat, tucking some marinade underneath the skin
4. Pour any excess marinade into the bird cavity
5. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight
6. Bring the chicken to room temperature before baking
7. Preheat the oven to 350&#730
8. F
9. Put the chicken, breast side down, on a rack in a roasting pan
10. Bake for 40 minutes
11. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more
12. About 10 minutes before the chicken is done, combine the remaining 2 tbsp lemongrass with the cilantro and oil
13. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear
14. Let the chicken rest 10 minutes before carving
15. Serve with soy-lime dipping sauce and fried or steamed rice
16. Sauce:
17. Place the garlic, chilies and sugar in a mortar and pound into a paste
18. Transfer to a small bowl and add the soy sauce, lime juice and water
19. Stir until well blended
20. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar