Back to 5 servings Chicken 3 lb whole chicken, about 3 to 4 lb, fat left on 1 tablespoon salt 0.5 teaspoon black pepper, ground Marinade 0.5 cup soy sauce 0.5 cup calamansi juice, or lemon juice 0.25 cup brown sugar, or honey 1 cup water 8 cloves garlic, crushed, divided 1 medium onion, minced, plus 1 sliced for stuffing 1 thumb-sized piece ginger, sliced Stuffing 3 stalks lemongrass, bruised or crushed, plus extra for stuffing 3 stalks green onions, for stuffing Basting 1 tablespoon cooking oil, for basting
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1 Step 1: Pat the chicken dry. Rub the salt and pepper over the skin and inside the cavity.2 Step 2: Whisk the soy sauce, calamansi juice, brown sugar, water, half the garlic, the minced onion and the ginger until the sugar dissolves. Rub the marinade over the chicken, inside and out.3 Step 3: Place the chicken in a large resealable bag or covered container and refrigerate at least 6 hours, ideally overnight, turning now and then.4 Step 4: Take the chicken out of the marinade and pat dry. Stuff the cavity with the bruised lemongrass, the remaining garlic, the sliced onion and the green onions. Tie the legs together with kitchen twine and tuck the wings under.5 Step 5: Spit-roast over medium heat, or roast on a rack in a 350°F (175°C) oven, for 1 to 1.5 hours, basting with the reserved marinade mixed with the oil every 20 minutes. Lower the heat or move the bird if the skin starts to burn.6 Step 6: For extra crispness, raise the oven to 420°F (215°C) for the final 10 to 15 minutes, watching closely until the skin is deep golden.7 Step 7: The chicken is done when the thickest part of the thigh reads 165°F (74°C), and the juices run clear, not pink, when the thigh is pierced.8 Step 8: Rest the chicken, loosely covered with foil, for 10 to 15 minutes before carving, so the juices stay in the meat.getsaucepan.com/r/6bc259c9-3c74-5cf5-80fe-41bd87bc61e8
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