Con Poulos
This butterflied chicken recipe has it all – a sticky soy and ginger coating, and crispy, baked skin. It’s perfect for entertaining. Butterflying the chicken not only helps it to cook evenly, but also quickens its cooking time, in the oven and on the barbecue!
Looking for more roast chicken recipes? Or perhaps some ideas for side dishes?
Ingredients
Carrot & daikon salad
Method
1.Place chicken, breast-side down on a board. Cut down either side of the backbone with strong kitchen scissors. Discard backbone or freeze to make stock. Turn over, press firmly with the heel of your hand to flatten.
2.Preheat the oven to 200C (180C fan-forced).
3.Place chicken in a baking paper-lined roasting pan and brush with oil. Combine the stock, Shaoxing, soy sauce, ginger, garlic and pepper in a bowl, then pour over chicken. Roast for about 1 hour, basting occasionally and adding a little water to the pan if it becomes dry, until chicken is cooked through and juices run clear when the thigh is pierced with a skewer. Add green onions in the last 10 minutes of cooking time.
Carrot & daikon salad
4.Meanwhile, combine all ingredients in a large bowl, season with salt to taste.
5.Cut chicken into portions and serve with Carrot and Daikon Salad, steamed rice and greens.
A whole chicken will give you a secondary meal if you make a stock or soup from the carcass. If you don’t have time to make stock, freeze the bones and make it when you have time.
Note
