Roast Chicken with Chilli Pickle Butter
- 1 x 1.2 -1.4kg chicken
- 250gm softened butter
- 1 inch ginger, peeled and finely chopped
- 2 @frankiesfinebrine deli style pickles, finely chopped
- 2 tablespoons crushed chillies
- 1/2 teaspoon salt flakes
- 3 carrots, washed and cut into bite sized pieces
In a medium-sized bowl mix together the softened butter, ginger, chopped pickles, crushed chilies and salt flakes till well emulsified.
Remove chicken from any packaging, pat dry with paper towel.
Using your fingers, separate the skin from the breast mean entering from the neck end of the chicken, opening up a pocket.
Using a piping bag, force the butter in between the skin and the breast of the chicken, using your hand to manipulate and spread evenly across the breast meat.
Using a piece of butchers twine, truss the chicken in order for the chicken to hold shape whilst cooking. Set over a bed of bite-size carrot pieces. Brush with extra virgin olive oil and season with salt flakes.
Preheat oven to 220°C.
Place chicken in the oven for 10 minutes then reduce heat to 200°C and continue cooking for a further 40 minutes or until cooked.
Remove from oven allowing for 10 minutes of resting before carving and serving.
Nap chicken with juices and butter from pan.
Roasted Brussel sprouts.