The Weekend Australian - Magazine - - LIFE -

1 whole free-range chicken 2 limes, cut into wedges Mari­nade 3 cloves gar­lic, crushed 1 tea­spoon grated fresh gin­ger 3 ta­ble­spoons runny honey 3 ta­ble­spoons light soy sauce 1 red chilli, chopped

(op­tional) 1 ta­ble­spoon sesame oil 2 ta­ble­spoons fish sauce Juice 1 fresh lime Place chicken breast-side down with legs to­wards you. Us­ing poul­try shears or kitchen scis­sors, cut along one side of back­bone; turn chicken around and cut along other side. Re­move back­bone, cut­ting through rib bones as you go. Open chicken out, turn over and flat­ten by push­ing down hard. Com­bine the mari­nade in­gre­di­ents and sea­son with salt. Brush over the chicken. Mar­i­nate in fridge for 1-2 hours.

To cook, place chicken in a roast­ing tin, skin-side up, and sea­son with sea salt; re­serve any re­main­ing mari­nade. Roast in a pre­heated 200°C fan oven for about 30 min­utes, then re­duce to 180°C fan and roast for a fur­ther 20-25 min­utes, brush­ing oc­ca­sion­ally with re­main­ing mari­nade.

Rest in a warm place for 10 min­utes be­fore serv­ing with lime wedges. Serves 4

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