Ingredients

The following ingredients have 4 Servings
  • 1 (about 4 to 5 pounds) whole chicken
  • 2 stalks lemongrass
  • 1 head garlic, peeled and pounded
  • 1 thumb-size ginger, peeled and crushed
  • 2 stalks lemongrass
  • 1 quart buttermilk
  • 1/2 cup fish sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instruction

  • Rinse the chicken well and remove any gizzards or innards in the cavity, if any. Drain well and pat dry.
  • Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece.
  • In a food processor or blender, process lemongrass, garlic, and ginger for about 1 to 2 minutes or until resembling a coarse paste. Massage mixture on chicken, including the cavity.
  • In a large container, combine buttermilk, fish sauce, sugar, salt, and pepper. Add chicken.
  • Marinate in the refrigerator for at least 4 hours or overnight for best results. Turn chicken every few hours to evenly infuse with flavor.
  • Drain chicken from the marinade and scrape off any stray herbs. Pat dry.
  • Arrange breast-side up on a roasting pan. Bake in a 450 F oven for about 1 1/2 to 2 hours or until skin is golden and crisp and thermometer inserted in the thickest part reads 165 F.
  • Remove from oven and let rest for about 7 to 10 minutes before slicing. Serve hot.