Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
- SERVES 4 + (Depending on the size of Your Chicken)
- 1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
- 1/2 cup chicken stock
- LIME MARINADE/SAUCE:
- 1/2 cup lime juice
- 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
- 1/3 cup fish sauce
- 1/2 cup loosely packed brown sugar
- 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
- 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper
- 3 sliced green onions
- lime wedges
- Preheat oven to 350 degrees. Empty cavity of chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover.
- Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, until sauce thickens slightly.
- Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan, then cover and place chicken in oven 1 hour.
- Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour.
- Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine - it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until inner flesh is well cooked (30 minutes to 1 hour, depending how large of a chicken you're roasting).
- Finally, uncover chicken and return to oven 15 minutes, until skin has turned golden-brown.
- Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
- To serve, either place the whole chicken on a platter, and pour the sauce over or serve it on the side. OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!
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