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, shallots, Szechuan peppercorns, five spice, sesame oil, soy sauce (gluten free), sherry, honey, lime juice, lime zest, salt.
| PER 100G (RAW) | PER CHICKEN | |
| ENERGY | 564.6kj | 9276kj |
| PROTEIN | 17.8g | 292.5g |
| FAT TOTAL | 5.1g | 83.6g |
| - SATURATED | 1.3g | 21g |
| CARBS | 3.7g | 61.4g |
| - SUGARS | 2.4g | 55.9g |
| SODIUM | 217.9mg | 3579.9mg |
Serve with steamed jasmine or our family fried rice, with a side-dish of stir-fried greens or our Asian greens with toasted coconut.
Defrost chicken in fridge overnight.
For best results, rest thawed chicken at room temperature uncovered until the skin is dry, about 30 minutes. Place in a preheated oven 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. Remove from oven and pour over dressing and sesame seeds whilst hot. Rest for 10 minutes uncovered before serving with lime wedges, fresh coriander and sliced chillies.
