Preheat the oven to 350F (175C)
Rinse the chicken under cool running water and pat dry with paper towels. Place the chicken in a snug fitting oven-proof dish with a lid (I used cast iron)
Trim the ends from the lemongrass, remove the outer leaves, slice in half lengthwise and then crosswise. Pop into a mortar and pestle with the ginger, turmeric, and garlic and hit with the pestle a couple of times until slightly crushed.
Place a few pieces of the lemongrass mixture in the cavity of the chicken and then arrange the rest around the outside of the bird
Pour over the broth and dot the butter on the skin of the chicken. Add freshly ground pepper
Place a large sheet of aluminium foil over the bird and press down until it is just touching. Pop on the lid and pop into the oven for 50 mins.
After 50 minutes remove the lid and the foil and spread the vegetables around the chicken
Replace the foil and lid and continue baking for another 30 minutes
Remove from the oven and check the chicken for doneness (see notes), let rest for 5 minutes.
Remove the chicken from the soup mixture and allow to cool for 5 minutes before carving and shredding. Remove the lemongrass strands from the pot before adding the chicken pieces back in. Add salt and pepper to taste.
Place a generous serving of chicken, vegetables, and broth in a bowl, top with a small sprinkle of the ground turmeric, a squeeze of lemon and a sprinkle of parsley. Serve with some cooked wild rice if desired.