Fragrant Roast Chicken
For the marinade:
- ½ cup fish sauce
- ½ cup sweet dark soy sauce
- 2 tablespoons crushed garlic
- 2 tablespoons freshly grated gingerroot
- 1 tablespoon freshly ground black pepper
- ½ cup freshly grated ginger
- ½ cup fresh grated galangal
- ½ cup sliced bruised lemongrass stalks
- ½ cup chopped cilantro
- ½ cup chopped mushrooms
- 1 roasting chicken, cleaned and patted dry
Instructions:
The stuffing in this recipe is certainly edible, but is really used for the flavor it will give to the chicken.
- Combine all of the marinade ingredients in a plastic bag large enough to hold the whole chicken. Add the chicken, making sure to coat the whole bird with the marinade. Place the chicken in the refrigerator and leave overnight.
- Remove the chicken from the plastic bag, reserving the marinade.
- Place all of the stuffing ingredients in a large mixing bowl. Stir in the reserved marinade.
- Stuff the bird's cavity and place it breast side up in a roasting pan. Place the roasting pan in a preheated 400 degree oven and roast for 50 to 60 minutes, or until the juices run clear.