2 stalks lemongrass, thinly sliced (tender inner core only)

1 medium onion, chopped

1 clove garlic, minced

1 teaspoon (or to taste) dried red pepper flakes

1 tablespoon fish sauce

1 whole roasting chicken

Salt and pepper to taste

Vegetable oil

• To prepare the marinade, place the lemongrass, onion, garlic, red pepper, and fish sauce in a food processor. Process until a thick paste is formed. Refrigerate for at least 30 minutes, overnight if possible.

• Spread the marinade throughout the chicken cavity and then sprinkle the cavity with salt and pepper. Rub the outside of the bird with a bit of vegetable oil (or butter if you prefer) and season with salt and pepper. Place the bird in a roasting pan, and cover it with plastic wrap. Refrigerate for a few hours to marinate, if possible. Remove the chicken from the refrigerator approximately 30 minutes before roasting.

• Preheat the oven to 500 degrees. Remove the plastic wrap and place the bird in the oven, legs first, and roast for 50 to 60 minutes or until the juices run clear.

Using Pan Drippings

Pan drippings from any roasted poultry or meat make a great “sauce” for pouring over potatoes or noodles. After you have removed the roast from the pan, pour off any fat. Place the roasting pan on a burner over medium-high heat. Add approximately ½ cup of liquid — water, stock, wine — and bring to a boil. Scrape up the browned bits off the bottom of the roaster. Cook until the liquid is reduced by about half. Remove from heat and check seasonings; adjust if necessary.