Frankie's Fine Brine Roast Chicken with Chilli Pickle Butter
TOTAL TIME: 1 HOUR 15 MINUTES
1 x 1.2 - 1.4 kg chicken
250 g softened butter
2 ½ cm ginger, peeled and finely chopped
2 x FRANKIE'S FINE BRINE CLASSIC DELI STYLE PICKLES, chopped
2 tbsp finely chopped FRANKIE'S FINE BRINE SMOKIN' TEQUILA JALAPENOS
½ tsp salt flakes
3 carrots, washed and cut into bite sized pieces
Preheat oven to 220°C.
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 meat 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.
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. Baste chicken with juices and butter from pan.