"I can’t get enough of this recipe! I live for the profound umami of the Sichuan peppercorn!  It really is a special flavour like no other.  This is an effortless one tray chicken that will revamp a Sunday roast. Serve with lots of steamed greens and rice or soba noodles.  You can order these peppercorns online or in Asian supermarkets.  These leftover bones make the most insane stock…be sure to stay tuned for the next recipe."

Makes enough for 4 portions

Ingredients:

1 whole chicken (about 2kg)

2 banana shallots, peeled+thinly sliced 

4 tbsp sesame seeds

2 tbsp sunflower 

40g unsalted butter, diced

Pinch salt

30 tbsp water

For the marinade:

10 garlic cloves, skins on 

3 tbsp Sichuan peppercorn corns, freshly ground in pestle and mortar or blender

7 tbsp tamari

9 tbsp vinegar 

2 tbsp sunflower 

Nina's Saucy Sauce Peanut Salsa

Method:

Spatchcock chicken: Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears/scissors. Set the backbone aside for now, then spread the chicken's legs apart + flip it over so it is skin side up. Press down firmly on the chicken's breastbone until you hear a crack—that's the wishbone breaking + then chicken lies quite flat. The chicken's wings are thin + can burn easily if left exposed so tuck them back behind the breasts.

In a large bowl, mix together everything for the marinade + add the chicken to the bowl. Coat everything in the marinade. Leave for 1-2hrs or overnight covered in the fridge.

Next, take out chicken + bring to room temperature.  Add everything to a large baking tray + scatter over the shallots.  Spoon over 2 tbsp sunflower oil, sesame seeds, butter cubes + a good few pinches of salt.  Place into a preheated 190C degrees fan oven for 40-45mins basting the chicken 1-2 during cooking.  It should be golden + crisp on top. Take out + cover with foil to rest for 10mins.  You can squeeze a few of the garlic cloves + mix into the sauce.  If you want extra spice, add a few spoons of Saucy Peanut Salsa when serving! 

See the next recipe by Nina to make a broth using the carcass of this chicken.