Roast Chicken With Lemon Grass

• 3 stalks fresh lemon grass or 3 tablespoons dried
• 6 cloves garlic, crushed
• 4 shallots, peeled and sliced
• 2 red chili peppers, seeded
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 teaspoons bottled fish sauce (nuoc mam)
• 2 tablespoons water
• 1 roasting chicken, about 4 pounds
• 2 tablespoons vegetable oil

1. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk.
2. Cut into thin slices and chop fine.
3. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine.
4. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
5. Rinse the chicken well and pat dry.
6. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket.
7. Rub half of the lemon grass paste over the meat under the skin.
8. Rub the remaining paste over the skin and inside the cavity.
9. Tuck the wings underneath; tie the legs with twine.
10. Let stand for 30 minutes.
11. Preheat the oven to 425 degrees.
12. Place the chicken on a rack in a roasting pan.
13. Roast for 15 minutes.
14. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices.
15. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer.
16. Let the chicken stand for 10 minutes.
17. Serve with white rice and nuoc cham dipping sauce (see recipe).

lemon grass, garlic, shallots, red chili peppers, sugar, salt, fish sauce, water, chicken, vegetable oil

Taken from cooking.nytimes.com/recipes/10259 (may not work)