If you have a plump whole bird that needs a little something, and you simply aren’t in the mood for chopping and portioning, we have the smokiest, stickiest glaze that won’t have people saying finger-licking good – they’ll be too busy doing it. The smoky, sticky big bird is all you’ll ever need again for a chicken crowd-pleaser.
If you have the patience to pick this bird apart (and the willpower not to eat too much of it), it’ll be worth it! Try these tempura chicken oysters and bites for a delicious and crispy side.
The smoky, sticky big bird
- 2 whole plump birds
Sticky glaze ingredients
- 125ml (½ cup) tomato sauce
- 60ml (¼ cup) soya sauce
- 125ml (½ cup) spicy chutney
- 30ml (2 tbsp) olive or avocado oil
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) soft brown sugar
- 15ml (1 tbsp) red wine vinegar
- 2,5ml (½ tsp) ground cumin
- 2,5ml (½ tsp) turmeric
- 5ml (1 tsp) ground ginger
- 5ml (1 tsp) smoked paprika
- 5ml (1 tsp) dried chilli flakes
- a pinch of Maldon Sea Salt and freshly ground black pepper
Combine all of those smoky, sticky glaze flavours in a large bowl. Mix well and refrigerate for 30 minutes.
In the meantime, remove the livers and giblets from the chicken if necessary – don’t discard; we’ll do something with those later.
Preheat the oven to 200°C.
Pat the chicken dry and truss the legs using kitchen or butcher’s string.
Give the birds a light seasoning of Maldon Salt and freshly ground black pepper, and place them side by side in a large baking dish.
Pour the sticky glaze over the birds and pop into the preheated oven for 15 minutes. Lower the heat to 180°C and roast for a further 35 – 40 minutes or until the chicken is cooked through but still moist. Make sure you baste regularly.