2 tbsp Fennel Seeds
Char Siu Sauce (Chinese BBQ sauce)
Olive Oil
Butter
1 bunch of fresh Tarragon
1 bunch of fresh Thyme
1 Chicken
Assorted veges to roast.
180 C Oven
disposable gloves
100 mL Chicken stock
Peel veges and chop into roughly 1.5-2 cm cubes. Place veges in a plastic freezer bag then put in a good dollop of olive oil.
Twist top of bag closed and evenly distribute oil over veges by shaking and rotating bag.
Pour in 1 tbsp of the fennel seeds then re-close bag and evenly distribute seeds over veges.
Pour out the veges into baking tray.
Put gloves on and gently shove 2 x 1cm cubed pieces of butter under skin of chicken breast on both sides, then stuff the tarragon and thyme with the butter.
Alternatively crush up the herbs with the butter and jam it under the skin.
Put chicken in the baking tray and using a knife evenly distribute some of the char siu sauce over the chicken. Also, liberally pour it over the veges.
Sprinkle some salt flakes and the remaining fennel seeds onto the chicken then dust the Spanish rub over the chicken and veges.
Spray oil over the chicken then cook at 180 C for about 1 hour and 20 minutes or until the juices run clear.
If skin has not turned crispy and caramelised grill for no more than 2 minutes and watch very closely.
Remove Chicken and veges from roasting pan and place on a dish and cover with foil.
To make sauce try to remove as much oil/fat as possible from the drippings then add ~100 mL of chicken stock over high heat until all the char siu residues dissolve.
Reduce and/or thicken with corn starch if to desired consistency, pour into gravy separator or spoon off any remaining fat and oil.
Serve with rocket and feta salad with balsamic glaze.
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