Lime Roast Chicken

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Lime Roast Chicken
14 lb chicken
1/2 cup chicken stock
For 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 brown sugar
7 to 8 garlic cloves, minced
1 to 2 red chilies, minced
3 green onions, sliced
4 lime wedges
Preheat oven to 350°. 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 for 1 more hour.
Remove from oven and spoon 2 to 3 more tbs of the lime marinade/sauce 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 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 the chicken being roasted.
Finally, uncover chicken and return to oven 15 min, 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.

Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. Enjoy!

Serves 4-6

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