Serves 6, cooking time approximately 1 hour
Ingredients
1 free range chicken
sea salt
8 garlic cloves – roughly chopped
Paprika
Olive oil
¼ C vegetable oil
2 Tbs hoisin sauce
¼ C plum sauce
1 Tbs light soy sauce
1 Tbs cornflour
1 C water
Directions
Preheat oven to 220ºc. Rinse chicken under cold water, trim away excess fat. Using a cleaver, cut the chicken down the backbone and separate until flattened. Rub chicken (skin side up) with sea salt, paprika and a little olive oil, gently ease the garlic between the skin and flesh.
Place chicken in a roasting tin, breast side up and roast for 20 minutes, then reduce oven to 180ºc and roast for a further 20 minutes or until cooked through when tested. To test chicken, insert skewer into thigh and press the flesh – it is cooked when the juices run clear. The skin should be crisp and lightly browned.
Remove chicken from the oven, cover and leave to rest for 10-15 minutes. Place chicken on a chopping board and cut into pieces. To cut, place the chicken breast side up and cut in half lengthways. Lay one half of the chicken on the board. Cut off the leg, then cut off the wing where it joins the breast. Cut the wing lengthways, then cut the leg into 6 pieces. Slice the breast into 6 pieces, then repeat these steps with the other half of the chicken.
For gravy, add combined hoisin, plum and soy sauces to the roasting juices in the tin. Place over medium heat and simmer, stirring to combine flavours. Mix cornflour with a little cold water until smooth. Add to tine with remaining water and coo, stirring constantly, for about 5 minutes or until the gravy boils and thickens slightly. Pour into a jug and serve alongside the roast chicken.
Serve with roasted vegetables, steamed broccoli or cauliflower cheese
