Roast butterfly chicken with red chilli pickle and hoisin sauce

Ingredients

• 1 small whole chicken
• 1 tablespoon of red chilli pickle paste
• 1 tablespoon of Hoisin sauce
• 4 cubes of butter
• 4-5 garlic cloves

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Preparation

• Wash the whole chicken properly., Using kitchen scissors, cut along both sides of the backbone and remove the backbone. You can use backbone for making stock or chicken soup.
• Turn the chicken over. With the skin side up, press down the chicken firmly to flatten.
• Gently run your fingers between the breast skin and flesh to separate one from the other. Push butter and garlic under the skin.
• In a small bowl, prepare the marinade by mixing a tablespoon each of red chilli pickle paste and Hoisin sauce.
• Using a brush, apply 3/4 of the marinade on the chicken. Keep the rest for a second coat later. Leave it for at least an hour.
• Preheat the oven in 250°C. Put the chicken in the oven and leave it in the oven until it is half-cooked. Take the chicken out and apply the rest of the marinade on the chicken.
• Put the chicken in the oven and cook it until the skin is brown. You can also BBQ this chicken instead of roasting.