Recipes

Prep/Cook Time: 105 Minutes
Servings: 4
Average Rating:

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1	PERDUE® Fresh Whole Chicken PERDUE® Fresh Whole Chicken (805)
2	stalks lemongrass, peeled and sliced
1	shallot, thinly sliced
2	cloves garlic, sliced
2	tablespoons sugar
1/2	teaspoon red pepper flakes
1	teaspoon salt
1	piece ginger (2-inch), peeled and cut into small chunks
2	tablespoons vegetable oil
2	tablespoons Thai fish sauce
1	tablespoon low-sodium soy sauce

1. In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce. Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated. Refrigerate chicken for at least 8 hours or overnight.
2. Preheat oven to 350°F. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown. Chicken is done when thermometer inserted into thickest part of the thigh registers 180°F. Let chicken rest for 10 minutes before serving.

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