Roasted Lemongrass Chicken

Amounts and times written inside the steps are for the original quantity.

Brine the bird

1. 01
   Whisk the salt and sugar with the 10 cups of tepid water in a large mixing bowl or pot until the sugar and salt fully dissolve. Combine the garlic, peppercorns, ginger, and lemongrass in a mortar and lightly pound to bruise and slightly crush them. Add them, along with the cilantro and green onions to the brine, then add the chicken breast side down. If it floats, weight it down with a plate. If the bird still isn’t completely submerged choose a different container. Cover and refrigerate for at least 4 hours or, even better, overnight.

Make the stuffing and stuff the bird

1. 01
   Remove the bird, discard the brine, and sit it ass down in a colander to drain.
2. 02
   Cut the lemongrass crosswise (tough parts, too) into rough ⅛-inch slices. Firmly pound it in a granite mortar until it’s very fragrant, about 20 seconds. Add the salt and pepper, pound briefly, then add the cilantro stems and pound to bruise them, about 10 seconds more.
3. 03
   Stuff the bird, set them breast side up on a plate (or even better, a rack set over a tray). Tuck each wing tip under the body. Put the chicken in the fridge, uncovered, to dry out for at least 4 hours or up to 12 hours.

Marinate the bird

1. 01
   Stir the fish sauce, soy sauce, sugar, and pepper in a small bowl along with the 2 tablespoons of water until the sugar is fully dissolved. Brush the bird with the marinade them put it back uncovered into the fridge for about 2 hours.

Cook the bird

On the BBQ (highly recommended)

1. 01
   Prepare your BBQ to cook indirectly at 350*F (if you have a smoker box, awesome - get it set up and going).
2. 02
   Cook for 25 minutes, flip the bird over to get some colour on the other side, and after about 5 minutes more, flip the bird over again.
3. 03
   After about 5 minutes brush the bird all over with the shallot oil and re-cover. After 5 minutes more, brush the bird all over with the honey mixture. Keep cooking, covered, turning over and rotating the bird as necessary to achieve an even browning and brushing occasionally with the honey mixture, until the skin is a slightly glossy golden brown with some dark patches and the juices of the thigh run clear, 10 to 20 minutes more, depending on the size of the bird.

In the oven

1. 01
   Move the oven rack to the bottom third of the oven, and preheat the oven to 350*F. Put the bird breast side up on a baking tray (or even better, a rack set over a tray or roasting pan).
2. 02
   Roast the bird for 30 minutes. Rotate the pan and brush the bird all over with the garlic oil. Cook for 5 minutes more, then bush the bird all over with the honey mixture. Crank up the heat to 400*F. Check on the bird every 5 minutes, brushing them with the honey mixture, until the skin is a slightly glossy golden brown with some darker patches and the juices run clear when you pierce the thickest part of the thigh, about 10 - 20 minutes more, depending on the size of the bird.

Rest and carve the bird

1. 01
   Let the bird rest for at least 10 minutes or up to 30 minutes. Serve it whole or carved - it’s up to you - with the dipping sauces. We typically cut the bird into 6 - 8 pieces (wings, thighs + drums, breasts cut in half)

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