Cantonese style Bannockburn chicken
We start with a free-range, chemical-free chicken from Victoria and marinate it overnight in a mix of Szechuan peppercorns, spices, soy, sesame and honey. It's stuffed with garlic, ginger and shallots which will permeate the chook while roasting. With it, we'll be separately packaging a tangy lime, sesame and honey finishing sauce and sesame seeds for dressing the finished dish.
Free-range chicken, garlic, ginger, onion, shallots, Szechuan peppercorns,
Dressing: Rice bran oil, sesame oil, honey, soy sauce (
Serve with a side-dish of mixed stir-fried greens with some steamed jasmine rice or noodles
Frozen product. Defrost in refrigerator. Once defrosted, cook, and consume within 48 hours.
Please note: this product contains raw chicken and should be fully cooked before consumption.
Defrost fully before cooking. For best results, remove chicken from packaging, discarding marinade. Place in a preheated oven (FF) at 200C breast-side down on a wire rack. Cook for 20 minutes. Flip the chicken breast-side up, cover the wings and legs with foil and cook for another 40 minutes, or until the chicken is deeply golden.
Alternatively, simply roast breast-side up on a baking paper-lined oven tray for 60 minutes at 200C. Remove from oven (FF) and pour over dressing and sesame seeds whilst hot.
Rest for 10 minutes uncovered before serving with lime wedges, fresh coriander and sliced chillies.