Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Limes
OR
3 Lemons
1/2 tb Chopped giner root
2 tb Chopped lemon grass
1/4 ts Crushed red pepper flakes
1 tb Nuoc Mam sauce
1 lg Chicken, preferabley
Corn-fed
1/4 ts Cayenne pepper
Salt

1. Preheat the oven to 400°. Remove the rind from one of the limes
with a potato peeler. Grind with the garlic, ginger, lemon grass,
red pepper flakes, and Nuoc Mam sauce. 2. With your fingers,
carefully loosen the skin on the chicken over the breast and legs.
Spread the seasoning under the skin as evenly as you can. 3. Mix
together the cayenne pepper and salt. Sprinkle some of the mixture in
the cavity of the chicken and rub the rest on the skin. Prick both
limes - peeled and unpeeled - all over with a fork. Place the limes
in the chicken cavity. 4. Place the bird, breat down, in a roasting
pan (not on a rack). Roast the chicken for 30 minutes. Then turn the
bird breast up and roast for a further hour, basting with the pan
juices very 15 minutes. 5. After cooking, let the chicken rest for 5
minutes. Remove, discard the limws, and cut the chicken into bite
sized pieces.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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